Preheat the oven to 180°C

Unroll a sheet of filo horizontally on the work surface.

Cut the filo sheet in half lengthways, and in half crossways to make 4 rectangles measuring approximately 15 x 20 cm. Repeat. Lay them all out on the work surface.

Brush the rectangles generously with butter, ensuring that about 1 tbsp is saved to brush the tops.

Sprinkle some thyme leaves along the long length of each pastry rectangle and fold it in about 2cm to encase it. Crumble a line of goat’s cheese in a line along the opposite short side of the pastry. Drizzle the honey just inside the goat’s cheese of each pastry. Starting at the goats cheese end, roll the pastry once over the goats cheese and carry on rolling all way to the thyme, sealing the join.

Roll the pastry over the goat’s cheese and all the way down to the thyme.

Repeat the process to make 4 cigars.

Place on a baking tray lined with baking paper and brush once more with the remaining butter. Bake for 15-20 minutes or until golden and crisp

In the meantime, make the salad by using a mandolin or flat y-shaped vegetable peeler to julienne the cucumber (I usually scoop and discard the seeds out too) and the melon flesh. Slice the radishes thinly into rounds, place them all in a bowl (don’t season til later or it becomes wet). You can just slice the radishes into rounds. Season.

Once the goat’s cheese cigars bundles are cooked, toss your salad with the dressing and a season lightly and place on the centre of your plate. Serve the cigar perched on top.

Get ahead

This dish is best made just before serving.