Prepare the creamy dressing: In a small jar, combine the Greek yoghurt, olive oil, lime juice, honey, and grated garlic. Screw the lid on tightly and shake vigorously for about 20 seconds. You’ll hear the ingredients emulsify into a smooth, pale greenish-white liquid. The dressing should be thick but pourable — if it’s too thick, add a teaspoon of cold water and shake again. Set it aside while you prepare the rest.

Slice the melon into elegant ribbons: Cut the melon in half and scoop out the seeds with a spoon. Place one half cut-side down on your cutting board. Using a sharp knife, slice the melon into 1cm-thick half-moons. For a more refined look, cut each half-moon into two or three long strips. You should end up with about 20–25 pieces. The melon should feel firm but yield slightly to the touch — if it’s mushy, it’s overripe and will weep in the salad.

Drain and break the feta: Pat the feta block dry with kitchen paper. Using your hands, gently break the feta into rough, uneven chunks about the size of a walnut. Don’t crumble it — those larger chunks create pockets of salty creaminess that contrast with the sweet melon. You’ll see the feta’s natural craggy texture, which catches the dressing beautifully.

Layer the base of the salad: On a large, flat serving platter (not a deep bowl — presentation matters here), arrange the melon ribbons in a single, slightly overlapping layer. Fan them out from the centre like petals of a flower. The melon should cover the entire base of the platter, with a few pieces curling upwards for height. You’ll see the bright orange or pale green flesh, depending on your melon choice.

Scatter the feta and mint: Dot the feta chunks evenly over the melon ribbons, aiming for a balanced distribution so every forkful gets some. Tear the mint leaves into smaller pieces (don’t chop them — tearing releases essential oils without bruising the leaves) and scatter them over the top. The dark green against the pale feta and bright melon creates a striking visual contrast.

Dress and finish: Give the dressing jar one final shake, then drizzle it in a zigzag pattern across the entire salad. Don’t drown it — you want ribbons of creamy dressing, not a pool. Sprinkle the toasted flaked almonds over the top, followed by the sea salt flakes and a generous crack of black pepper. If using edible flowers, arrange them delicately on top just before serving. You’ll hear the almonds crunch as you scatter them, and the salt will catch the light.

Serve immediately: This salad is best enjoyed within 15 minutes of dressing. The melon will start to release its juices if it sits too long, and the almonds will lose their crunch. Place the platter in the centre of the table and let guests help themselves. I always keep a small extra bowl of dressing on the side for those who want a bit more.