• 1 medium-sized, sweet honeydew melon
• 1 large handful (120 g/4 oz) green beans, trimmed, blanched and refreshed
• 120 g (4 oz) mixed nuts, lightly toasted
• 60 g (2 oz) parmesan, finely grated
• 2 tablespoons lemon juice
• 75 ml (5 tablespoons) olive oil or salad oil salt and freshly ground black pepper

Peel melon, remove seeds, then cut into 2 cm (¾ in) cubes. Place in a salad bowl with beans, nuts and half the parmesan. Mix lemon juice and oil with a few pinches of salt and a few grinds of black pepper.

Pour over the salad and mix well. Just before serving, sprinkle on the remaining parmesan.