Clean and chop a small watermelon and an orange sweet melon, type cavaillon, in cubes. Add 1 table spoon of mint leaves and a drizzle of olive oil. Marinate in the fridge.
Spread some of the melon on a plate. Finish with a drizzle of olive oil, black pepper and salt. Serve with fresh cheese, type stracchino as lunch or appetizer.
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