This refreshing starter will get everyone ready to wolf down the roast turkey. The mint is optional, and you can play with different kinds of melon (except watermelon).

Serves 6

3 ripe medium-sized galia melons
1½ limes Small bunch of mint (optional)

Halve the melons lengthways and deseed. Slice the melon into quarters, then cut away and discard the skin. Halve each peeled melon quarter lengthways and place in a mixing bowl. Cover and keep at room temperature. Season the melon to taste with the juice from the limes, salt and freshly ground black pepper. Set aside six mint sprigs. Roughly slice 1 tbsp mint leaves and mix into the sliced melons. Arrange the melon pieces in airy piles on 6 plates. Garnish with the mint sprigs and serve.

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