Melon Salad with Vanilla Cream
Cut the melon into quarters, remove the seeds, peel and cut the flesh into bite-sized cubes. Rinse the lemon balm and finely chop the leaves. Mix the lemon balm and lemon juice with the melon cubes, cover and leave to infuse for 30 minutes in the refrigerator.
Rinse the thyme and finely chop the leaves. Toast the pine nuts in a dry skillet. Mix with the thyme, transfer to a plate and set aside.
For the vanilla cream, mix the crème fraîche with the powdered sugar, yogurt and vanilla.
Stir the melon salad briefly before serving and shower with the pine nuts. Garnish with lemon balm and serve the vanilla cream in a separate dish.