Instructions: Do not make the mistake of treating this as a dessert salad. It needs proper seasoning to counterbalance the sweetness of the fruit.

The dressing:
Slice the stem ginger thinly and then with a small sharp knife, cut the slices into match stick size pieces. Add to the creme fraiche with the zest and juice of lime, sugar, salt and pepper. Taste and adjust if necessary.

Dry fry the sesame seeds in a non stick pan to release the flavour, until they are golden. Do the same with the cashew nuts.

The salad:
Cut the chicken into cubes. Finely slice the fennel bulbs. Peel the papaya and melon. Remove the fibrous centre and the seeds of each.

Cut the flesh into cubes. For a special effect use a melon baller to cut spheres of the fruit. Mix together the prepared fruit, grapes, toasted cashew nuts, fennel and chicken. Season to taste.

Pile on to a bed of washed and dried baby spinach leaves. Pour over the dressing and scatter with the toasted sesame seeds.

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