Preparation:
A summery starter. Light and herby, this can be served either hot or cold. In the latter case the sugar will crystallize and harden, forming a coat over the fruit.
Scoop out the melon flesh with a 'baller'. Dice the cucumber into similar-sized pieces. Mix the herbs with the two fruits inside the melon shell. Sprinkle the brown sugar over the top, and leave under a hot grill until the sugar melt |
