In a bowl, add lime juice, honey, olive oil, ginger and salt.
Add chopped chives and give it a little mix.
Rest in the fridge for 10-15 minutes.
Cut the melons into half and remove the seeds.
Scoop out the fruit into small balls.
Use a peeler to peel out ribbons of radish.
Add the radish in a bowl with the melon balls, dressing, chopped fennel bulb, rocket and mint leaves.
Little balls scooped out from melon are served with ribbons of radish, rocket and mint leaves.