Wash the courgettes and take the ends off. Then slice thinly with a potato peeler. Add the dressing: some organic whole sea salt, lemon juice and extra virgin olive oil.

Peel the melon and get rid of the seeds. Slice thinly with the potato peeler and add the dressing: just some whole sea salt and extra virgin olive oil.

How to plate: place a layer of courgettes and then a layer of the melon, then at last, add the oregano leaves (or lemon balm leaves).

Serve it very cold!