Ingredients
- 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)
- 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."
Pickled melon salad with bresaola and burrata
Italian 10 Mins Prep ยท 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.