Cucamelon with Basil & Mint

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Harvested a bowl of cucamelon, chilled for an hour or so, then halved each lengthwise. Tossed with the juice of 1 or 2 limes, a clove of microplaned, peeled garlic, a handful each of shredded basil and mint, and a generous pinch of chilli flakes. Drizzled with enough olive oil to coat all ingredients (without making a puddle). Served chilled.

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