Cut the watermelon in half anf scoop out round shapes using a melon baller. Discard the seeds and place the melon balls in a covered container inside the freezer. You will need about a cup of watermelon balls. Keep the rest of the watermelon for something else.

Cut open a muskmelon into half and discard the mushy seeds from the centre. Then using a melon baller, cut out round shapes. Since a muskmelon is of smaller size, you will probably need one whole muskmelon for a cup of melon balls. Store a cup of muskmelon balls in a covered container in the freezer.

Scoop out the balance of the muskmelon leaving a cm thick of muskmelon inside. Keep the balance flesh in the refrigerator for later use. We will use the muskmelon skins to serve the salad.

You need to keep the salad in the freezer for half hour and in the meanwhile prep your dressing.

For the dressing, first take the zest of the lemon in hand. Then the juice of the whole lemon. Add the honey, chopped green chilli and chopped mint leaves. Muddle it lightly to get the flavour of the mint leaves (not too much or else it will become bitter).

After 30 minutes of freezing time, take the melon balls out of the freezer and mix them together. Add the dressing and lightly toss.

Finally crumble one and half bandel cheese on the salad and give it a light mix.

Bandel cheese should be soaked in water overnight and the water discarded before use.

Serve the salad inside the melon skin and top with some more bandel cheese.