Melon and Cucumber Salad
When the weather gets hot, this salad will cool you off. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving.
In a small skillet over medium-low heat, toast sesame, coriander, and cumin seeds until fragrant, 2 to 4 minutes. Add almonds and toast for 1 minute more. Remove from the pan and leave to cool. Roughly chop or smash seeds and nuts with a mortar and pestle. Swipe mascarpone on the bottom of a large platter or around the sides of a large shallow serving bowl. Layer melon, cucumbers, and kohlrabi, then sprinkle seed mix all over. Season with salt and a drizzle of olive oil. Squeeze a little lime juice to taste. Top with finger limes and flowering herbs or microgreens.
*What are microgreens?
Those cute little shoots that you see are simply lettuce, herb, and veggie sprouts that are harvested when they're about an inch tall. And they can be nearly anything green and edible--kale, broccoli, sunflowers, lettuce, arugula, watercress, peas, just to name a few.
Their popularity comes from the fact that they make a gorgeous garnish but also because they're little nutrient powerhouses. In fact, they often contain more nutrition than the mature version of the same plant.