Keeping it sweet: melon & burrata salad

Ease into lighter days with juicy melon, creamy burrata, and fresh herbs — simple, seasonal, and best enjoyed when melon is at its sweetest this time of year.

Ingredients :

• 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)

  For the dressing:

• 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

Recipe

• 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.

About the author

Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.

With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.

In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.

Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, she works with the Dordogne-based animal charity, Phoenix Association.