Melon and French Bean Salad

1/2 Rock Melon
4 Asparagus
200g French beans
1 onion finely sliced
200g cherry tomatoes
1 tbsp capers in vinegar
Juice of 1/2 lemon
1 tbsp chopped fresh mint
2 tbsp olive oil
Salt & Pepper

Trim French Beans and  blanch them with Asparagus in boiling salted water for 3 minutes.  Lift with slotted spoon and transfer immediately to cold water to stop the cooking process.  Drain well.

Remove the skin and seeds from rock melon, cut into wedges and then slice each wedge into 5mm slices.

In a large bowl , add Melon slices, onion, asparagus, french beans and mix well.  Cut cherry tomatoes in two, then add to salad bowl.  Add capers, chopped mint, olive oil and lemon juice then season with salt and pepper.  Toss with clean hands and serve.