Chicken skewers with broad bean hummus
You can swap chickpeas for broad beans to make the hummus, if you prefer. The skewers can also be barbecued if the sun is shining
Sweet melon, curry leaf & burrata salad
Serves 4
Easy
Prep:
Cook:
plus at least 20 mins macerating
Make this salad once and you’ll be making it all summer. Melon, curry leaf and burrata may be an unlikely combo, but it's sweet, spicy, creamy and aromatic
Skip to ingredients
- 1 ripe melonor a mixture of honeydew and cantaloupe works well (about 700g in total, prepared weight)
- 1 banana shallotfinely sliced
- 2 burrata balls(125g each)
For the dressing
- 5 tbsp olive oil
- 10 fresh curry leaves
- 2 tsp nigella seeds
- 1 green chillideseeded and finely chopped
- 3 tbsp red wine vinegar
- 2 tsp honey
Nutrition: Per serving
- kcal372
- fat30g
- saturates11g
- carbs19g
- sugars19g
- fibre2g
- protein7g
- salt0.42g
Method
step 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.
step 2
Mix the remaining ingredients for the dressing into the curry leaf oil and season well.
step 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.
step 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.
