½ rockmelon (cantaloupe), peeled and deseeded
½ bunch mint
2 tsp soy sauce
2 tsp apple cider vinegar
1 tbsp sesame seeds
Slice the cucumber into ribbons using a vegetable peeler. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Place in a large bowl.
Slice the melon into ribbons using a vegetable peeler then add to the bowl with the cucumber. Pick the mint leaves and add to the bowl.
In a small jug, mix the soy sauce and apple cider vinegar together then pour over the salad. Scatter over the sesame seeds just before serving.