Sweet melon, curry leaf & burrata salad

Make this salad once and you’ll be making it all summer. Melon, curry leaf and burrata may be an unlikely combo, but it’s sweet, spicy, creamy and aromatic

Prep:20 mins
Cook:5 mins
plus at least 20 mins macerating

Serves 4
Easy

Nutrition per serving

kcal 372
fat 30g
saturates 11g
carbs 19g
sugars 0g
fibre 2g
protein 7g
salt 0.42g

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

Method

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.
Mix the remaining ingredients for the dressing into the curry leaf oil and season well.
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.
Nestle the burrata into the salad, gently tear each ball open and season with a little flaky sea salt. Spoon over the remaining dressing.