This refreshing canapé comes together in minutes: sweet melon, creamy goat’s curd, crisp cucumber and sorrel’s citrusy lift, sharpened with chardonnay vinegar and a dusting of espelette pepper. Serve alongside an ice-cold martini or a crisp sparkling wine.

Ingredients: 
1 Piel de Sapo melon 
3 baby cucumbers 
6 sorrel leaves 
50ml Forvm chardonnay vinegar
100g Meredith goat’s curd
1 teaspoon Morning Market espelette pepper
50ml Yiayia & Friends Lemon Olive Oil
Murray River sea salt flakes to taste 
Freshly cracked black pepper to taste

Thinly slice the cucumbers and dress with the vinegar, then allow to marinate for at least 15 minutes.

Cut the melon in half and scoop out the seeds, then slice each half lengthways into 4-5 wedges, depending on the size. Carefully run a knife along the skin, allowing about 5mm to avoid any unripe fruit, to detach the flesh from the skin.

Cut the melon into 5 or 6 bite-sized pieces & rearrange back onto the skin.

Cut the sorrel down into small pieces to fit the melon.

Place a piece of sorrel on the melon, followed by a cucumber slice, followed by a piece of chevre, then secure with a cocktail pick.

Drizzle liberally with olive oil & finish with a good sprinkle of espelette pepper, sea salt & black pepper.