Okay, okay, I admit it — this is based on one of my favourite salads, which appeared in my Sugar Club Cookbook. But I often make this version to use as a salsa on crostini, grilled fish and chicken. And it’s a good way to use up leftover wedges of melon.
Combine all ingredients and leave for 20 minutes. Mix again then serve.
© 2003 Peter Gordon. All rights reserved.