Salad of melon & tomatoes with mint & elderflower dressing

• tomatoes↗400g g

  in a mixture of colours and sizes, if possible

• melon↗½ Charentais or cantaloupe
• melon↗½ Galia
• watermelon↗200g tub cubed g
• white wine vinegar↗1½ tbsp tbsp
• groundnut oil2 tbsp tbsp
• olive oil↗4 tbsp tbsp
• mint↗1 small bunch of

  leaves picked

• Dijon mustard↗¼ tsp tsp
• caster sugar↗½ tsp tsp
• elderflower cordial↗1 tbsp tbsp
• double cream↗4 tbsp tbsp

Step-by-step instructions

1. 1

   To make the dressing, put the vinegar, oils, half the mint, the mustard, sugar and cordial in a blender, then season and blitz to combine. Add the cream and check the seasoning – this is a sweet-sour dressing, so you need to get the balance right. You might want to make it a bit milder by adding a little more cream.

2. 2

   Halve the smaller tomatoes and cut any larger ones into wedges. Put in a shallow serving bowl.

3. 3

   Remove the seeds from the Charentais or cantaloupe and Galia melons, cut into wedges, peel and cut the flesh into chunks. Add to the bowl with the tomatoes, along with the watermelon. Drizzle over some of the dressing (you may not need all of it), scatter over the remaining mint leaves and serve.