Sweet melon, curry leaf & burrata salad

Ingredients

For 4 servings

• •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 c. à soupe olive oil
• •10 fresh curry leaves
• •2 c. à café nigella seeds
• •1 green chilli deseeded and finely chopped
• •3 c. à soupe red wine vinegar
• •2 c. à café honey

Method

1. 1.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.
2. 2.Mix the remaining ingredients for the dressing into the curry leaf oil and season well.
3. 3.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.
4. 4.Nestle the burrata into the salad, gently tear each ball open and season with a little flaky sea salt. Spoon over the remaining dressing.