If there had been a plentiful supply of mint in the garden I would have used it on its own, but as it is fast disappearing I made do with a mixture of mint, parsley and basil which actually tasted surprisingly good.
1 large telegraph cucumber ( unpeeled but cubed)
1/2 honeydew melon (peeled, seeded and cubed)
A handful of roasted walnut pieces
3 tablespoons of olive oil
3 tablespoons of white balsamic vinegar
2 tablespoons of sour cream ( or thick Greek yoghurt)
a mixture of finely chopped mint, basil and parsley
Put the cucumber, honeydew melon and walnut pieces in a large bowl.
Mix the olive oil, white balsamic and cream
Add the dressing to the salad and season to taste with salt and freshly ground black pepper
Stir most of the herbs through but leave a few to garnish the top of the salad.