Peel both melons and cut them into equal-sized cubes. Place the melon cubes into two separate
vacuum bags. Wash the basil. Zest and juice the lemons.
Into each vacuum bag put half a bunch of basil and the juice and zest of one lemon.
Vacuum seal the bags on level 3. Leave them to chill in the refrigerator for 4 hours.
Take the melon cubes out of the vacuum bags and arrange them on a platter. Coarsely
crumble the feta and scatter it over the melon cubes. Season with fleur de sel and drizzle
over a little olive oil.
