المكونات
- SpinneysFOOD Fine Grain White Sugar 50g
- Honeydew melon 1, small
- SpinneysFOOD Organic White Grape Vinegar 250ml
- SpinneysFOOD Bottled Drinking Water 125ml
- SpinneysFOOD Fine Sea Salt 1 tsp, plus extra to taste
- SpinneysFOOD Whole Black Peppercorns 1 tsp
- SpinneysFOOD Coriander Seeds 1 tsp
- SpinneysFOOD Bay Leaf 1
- Bresaola 100g
- SpinneysFOOD Burrata in Brine 1 x 285g
- SpinneysFOOD Italian Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fresh Basil A handful
- Microgreens A handful
Nutrition (Per serving)
- سعرات حرارية 490
- دهون 27.9g
- المشبعة 12.2g
- بروتين 22.2g
- الكربوهيدرات 35.7g
- السكريات 32.8g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سلطة شمام مخلّل مع البريزاولا وجبنة البوراتا
Italian 10 Mins Prep · 10 Mins Cook
- Peel the melon or keep the skin on. Slice the melon in half and slice into 1cm-thick wedges. Place the wedges in a large bowl if consuming the same day or in a jar if preserving for longer.
- In a small saucepan placed over a high heat, combine the vinegar, water, sugar, salt, pepper, coriander seeds and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and cool slightly. Pour the pickling liquid over the melon slices, ensuring they are completely submerged. Cover and refrigerate for at least 4 hours, or overnight for the best flavour.
- Arrange the slices on a platter and arrange the bresoala around. Add the burrata. Drizzle over the olive oil, season with salt and pepper and scatter over a few basil leaves and microgreens.