Cut off the ends of the green asparagus tips and clean the sugar snaps.
Bring a pan with plenty of water to the boil and blanch the asparagus and sugar snaps for 2 minutes until al dente. Drain and rinse them immediately. Use a vegetable peeler to cut ribbons of cucumber. Cut the melon in half and remove the seeds. Scoop out balls of melon with a melon corer. Collect three tablespoons of juice for the dressing.
Finely chop half the mint for the dressing. Cut the lime in half and squeeze out the other half. Crush the pink pepper in a mortar.
Mix the pink pepper, lime juice, melon juice and chopped mint with the sesame oil to a dressing. Season with salt and pepper. Divide the cucumber ribbons, sugar snaps, asparagus and melon balls over a large bowl. Sprinkle with mint leaves and the Bettine Pearls. Drizzle the salad with the dressing and serve with the remaining lime wedges.
Tip: make this salad extra filling by adding couscous or quinoa.