Sometimes the simplest pleasure is the greatest luxury. A perfectly ripe, heavily perfumed melon with syrupy sweet nectar is something to appreciate. The Charentais melon is a cantaloupe from France with a reputation as the crème de la crème of melons.Such a lovely piece of fruit deserves a starring role at the breakfast table. <br /> <br />Slice the Charentais melon in half and you’ll find brilliant orange flesh dripping with juice. Here I’ve scooped out the seeds and filled the melon with a Middle Eastern inspired quinoa mixture. Top with a dollop of tangy Greek yogurt, a sprinkling of crushed pistachio and mint, and finish with a drizzle of honey. <br /> <br />This breakfast serves two, with about two cups quinoa left over. You can use the leftover quinoa for breakfasts throughout the week or serve it as a side dish with grilled/roasted meat. Though I’ve photographed the melon on a plate, it’s probably easier to eat served in a bowl (lots of juices). <br />

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