Name: Sweet melon, curry leaf & burrata salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 ripe melon or a mixture of honeydew and cantaloupe works well (about 700g in total, prepared weight); 1 banana shallot finely sliced; 2 burrata balls (125g each); 5 tbsp olive oil; 10 fresh curry leaves; 2 tsp nigella seeds; 1 green chilli deseeded and finely chopped; 3 tbsp red wine vinegar; 2 tsp honey

Ingredients

4 serv.

1 ripe melon or a mixture of honeydew and cantaloupe works well (about 700g in total, prepared weight)
1 banana shallot finely sliced
2 burrata balls (125g each)
5 tbsp olive oil
10 fresh curry leaves
2 tsp nigella seeds
1 green chilli deseeded and finely chopped
3 tbsp red wine vinegar
2 tsp honey

Instructions

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1 For the dressing, heat the oil in a small frying pan over a medium heat. Add the curry leaves and sizzle for 1-2 mins until aromatic (be careful as they will splutter). Add the nigella seeds for the final 30 seconds. Pour the hot oil, curry leaves and seeds into a bowl and leave to cool.
2 Mix the remaining ingredients for the dressing into the curry leaf oil and season well.
3 Arrange the melon and shallots on a platter, drizzle with most of the dressing and lightly toss together with your hands. Leave to macerate for 20-30 mins at room temperature.
4 Nestle the burrata into the salad, gently tear each ball open and season with a little flaky sea salt. Spoon over the remaining dressing.