The delicious combination of sweet, juicy melon and creamy cheese with dry, salty cured meat creates an elegant salad with a palate-pleasing balance of flavours. The tradition of pairing fruit with cured meat dates back to Roman times when mixing cold, moist fruit with hot, dry ones was considered good for the immune system
| Created by | Spinneys |
| Prep time | 10 minutes |
| Pickling Time | 4+ hours |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
| Calories | 490 |
| Fat | 27.9g |
| Saturates | 12.2g |
| Protein | 22.2g |
| Carbs | 35.7g |
| Sugars | 32.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel 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.
