Cheese-Melon salad

Stir lemon juice, balsamic vinegar, stock and oil together with some salt and pepper to make a dressing.

Lightly toast the pine nuts in a frying pan without fat. Dice the Emmentaler AOP into approx.1cm size cubes. Cut the chili in half lengthways, remove the seeds and cut into thin strips. Halve the melons, remove the seeds and using a melon baller, make balls from the flesh of the fruit. Tear the basil leaves from the stalks.

Add all the ingredients, including the olives and rocket, to the dressing and mix well.