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1 Lebanese cucumber, thinly sliced lengthways
1 apple cucumber, peeled, thinly sliced into rounds
1 short cucumber, thinly sliced into rounds
500g firm honeydew melon, peeled, seeds removed
1 white onion, thinly sliced
1 long green chilli, thinly sliced
4 x 100g buffalo mozzarella (or 2 x 250g buffalo mozzarella, halved)
1 cup micro mint leaves (or 1⁄4 cup chopped mint)
2 tbsp apple cider vinegar
1 tbsp mirin
1 tbsp honey
2 tbsp extra virgin olive oil
1 garlic clove, peeled, bruised
To make the honey dressing, whisk together the apple cider vinegar, mirin, honey, oil and garlic. Season well with sea salt and freshly ground black pepper. Set aside for the garlic to infuse.
Place all the cucumber slices in a large bowl and season well.
Using a vegetable peeler or mandolin, thinly slice the honeydew. Add the honeydew slices, onion and green chilli to the cucumber slices and gently toss to combine.
Divide the cucumber salad between four serving plates. Place a piece of mozzarella on each plate.
When ready to serve, remove the garlic clove from the dressing and pour over the salad. Serve topped with mint and pepper.