- ½ galia melon
- 1cm slice of ginger
- 50g baby leaf spinach
- 250ml pouring yogurt
- 150ml cold water
- A few ice cubes
- 1.
Halve the melon and set one half aside for another time (see our tip below). Scoop the seeds out of the remaining melon half, then scoop the flesh out of the skin and add it to the blender.
- 2.
Slice a 1cm-thick chunk off the ginger, peel it and grate it into the blender (you can add more ginger later if you prefer). Add the spinach leaves to the blender and pour in half the pouring yogurt (around 250ml – keep the other half for the Perfectly Pink Plum Smoothie).
- 3.
Add 150ml cold water and a few ice cubes to the blender and blitz till smooth and combined. Serve straight away.
- Tip
Extra, extra
Your leftover melon half will keep in the fridge for a few days, or you can deseed it, slice off the skin and roughly chop the melon. Then spread the chopped melon out on a baking tray lined with greaseproof paper and freeze. Once frozen, tip the melon into a freezerproof tub or bag and store in your freezer ready to add to future smoothies.
