Sweet melon, curry leaf & burrata salad

• ripe melon↗1

  or a mixture of honeydew and cantaloupe works well (about 700g in total, prepared weight)

• banana shallot↗1

  finely sliced

• burrata balls2

  (125g each)

• olive oil↗5 tbsp tbsp
• curry leaves↗10 fresh

  10 fresh

• nigella seeds2 tsp tsp
• green chilli↗1

  deseeded and finely chopped

• red wine vinegar↗3 tbsp tbsp
• honey↗2 tsp tsp

Step-by-step instructions

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.