Sweet Melon and Burrata Salad with Curry Leaf Dressing

Name: Sweet Melon and Burrata Salad with Curry Leaf Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 burrata balls; 1 ripe melon (honeydew or cantaloupe); 1 banana shallot, finely sliced; 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

A refreshing and sophisticated summer salad that pairs juicy, sweet melon with creamy burrata cheese. The aromatic curry leaf and nigella seed dressing adds a unique, savory depth that elevates this simple dish into a gourmet experience.

Servings4 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

burrata balls
2
ripe melon (honeydew or cantaloupe)
1
banana shallot, finely sliced
1
olive oil
5 tbsp
fresh curry leaves
10
nigella seeds
2 tsp
green chilli, deseeded and finely chopped
1
red wine vinegar
3 tbsp
honey
2 tsp

Step-by-Step Instructions

Prepare the aromatic oil: Heat the olive oil in a small frying pan over medium heat. Add the fresh curry leaves and sizzle for 1-2 minutes until they become aromatic and crisp (be careful as they may splutter). Stir in the nigella seeds for the final 30 seconds, then pour the hot oil and seeds into a bowl and let it cool completely.

Finish the dressing: Once the oil has cooled, whisk in the red wine vinegar, honey, and finely chopped green chilli. Season the mixture well with salt and pepper.

Macerate the fruit: Arrange the sliced melon and shallots on a large serving platter. Drizzle with most of the dressing and lightly toss together using your hands to ensure even coating. Leave the salad to macerate for 20-30 minutes at room temperature to allow the flavors to develop.

Assemble and serve: Nestle the burrata balls into the salad. Gently tear each ball open to reveal the creamy center and season with a little flaky sea salt. Spoon over the remaining dressing and serve immediately.

Chef's Tips

For the best visual appeal, use a combination of honeydew and cantaloupe melons. If banana shallots are unavailable, a small red onion sliced very thinly is an excellent substitute. Ensure the aromatic oil is fully cooled before adding the vinegar and honey to prevent the dressing from separating.