Spiced Melon, Feta, Cucumber, Prosciutto & Mint Salad

½ large rock melon, or honeydew
2 Tbsp lime juice
2 tsp honey
2 Tbsp sumac
1 tsp freshly ground black pepper
Pinch of sea salt
½ - ¾ telegraph cucumber
40-50g feta
70g prosciutto crudo or pancetta
Handful of mint

Cut the melon into 1.5–2 cm cubes, place in a bowl and drizzle over 1 tablespoon of the lime juice. Toss gently and leave to absorb for 5–10 minutes.

Whisk together the remaining tablespoon of lime juice with the honey and set aside.

Mix the sumac, freshly ground black pepper and sea salt together, then sprinkle over the melon. Gently fold through until evenly coated.

Peel the cucumber, cut in half lengthways and scoop out the seeds with a spoon. Chop into cubes, place in a small bowl and toss with half of the dressing. Crumble the feta and set aside.

To assemble, spoon the melon onto a large platter, scatter the cucumber decoratively through, then tear the prosciutto into pieces, scrunch lightly and poke into the salad. Drizzle over the remaining lime and honey dressing, scatter with the crumbled feta and finish with the mint.