Amanda Laird: Watermelon and rockmelon with iced raspberries and Greek yoghurt

Watermelon and rockmelon with iced raspberries and Greek yoghurt. Picture / Babiche Martens

Serves 4

1 1/2 cups raspberries
1/2 cup icing sugar
1/2 cup crushed ice
1/2 small watermelon
1 rockmelon
Greek yoghurt to serve
Fresh mint leaves

1. Combine the raspberries, icing sugar and ice and put in the freezer while preparing the melons.

2. De-seed melons and remove skin. Cube and arrange on serving plates.

3. Remove raspberries from the freezer, lightly break up and spoon over the melon. Serve with dollops of yoghurt and garnish with mint leaves.