This simple salad is similar to a classic caprese with a side of pickled melon. It’s a little bit creamy, a little bit fresh and a little bit tangy.
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Ingredients
Method
1.Combine sugar, the water, vinegar, chilli flakes and 1 teaspoon of the salt in a small saucepan. Bring to the boil over medium-high heat; stirr until sugar and salt dissolves. Cool until just warm.
2 Scoop seeds from melon; reserve. Cut skin away from flesh and discard; cut melon into 5mm (¼in) slices.
3 Place melon and three-quarters of the basil in a 1.5 litre (6 cup) jar. Pour over just warm pickling liquid, ensuring that melon is completely submerged
in liquid. Seal; refrigerate for 4 hours or overnight.
4 Preheat oven to 220°C/425°F. Grease and line a small oven tray.
5 Place reserved melon seeds in a fine sieve, rinse under warm running tap water, rubbing seeds against sieve mesh to loosen and separate stringy fibres. Discard stringy fibres.
6 Place cleaned seeds in a saucepan with enough water to cover; bring to the boil. Cook for 10 minutes. Drain; pat dry with paper towel. Combine seeds, olive oil and remaining salt on lined tray. Bake for 20 minutes or until golden.
7 To serve, divide tomato slices among plates. Drizzle each plate with 1 tablespoon extra virgin olive oil; season to taste. Top with drained pickled melon, mozzarella, remaining basil leaves and toasted melon seeds. Season with ground pepper.Combine sugar, the water, vinegar, chilli flakes and 1 teaspoon of the salt in a small saucepan. Bring to the boil over medium-high heat; stirr until sugar and salt dissolves. Cool until just warm.
2 Scoop seeds from melon; reserve. Cut skin away from flesh and discard; cut melon into 5mm (¼in) slices.
3 Place melon and three-quarters of the basil in a 1.5 litre (6 cup) jar. Pour over just warm pickling liquid, ensuring that melon is completely submerged
in liquid. Seal; refrigerate for 4 hours or overnight.
4 Preheat oven to 220°C/425°F. Grease and line a small oven tray.
5 Place reserved melon seeds in a fine sieve, rinse under warm running tap water, rubbing seeds against sieve mesh to loosen and separate stringy fibres. Discard stringy fibres.
6 Place cleaned seeds in a saucepan with enough water to cover; bring to the boil. Cook for 10 minutes. Drain; pat dry with paper towel. Combine seeds, olive oil and remaining salt on lined tray. Bake for 20 minutes or until golden.
7 To serve, divide tomato slices among plates. Drizzle each plate with 1 tablespoon extra virgin olive oil; season to taste. Top with drained pickled melon, mozzarella, remaining basil leaves and toasted melon seeds. Season with ground pepper.
Melon seeds are rich in B vitamins, like thiamine, niacin and folate, and the minerals magnesium, iron, zinc, potassium, phosphorus and copper. Add the seeds to the salad at the last minute to keep their crunch.
keep it Leftover seeds will keep in an airtight container for up to 1 week. Pickled melon will keep, refrigerated, for up to 1 month.
Note
