Grilled melon caprese salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a starter
Skip to ingredients
- 1 cantaloupe melonsmall
- 50ml balsamic vinegar
- olive oil
- 10 baby plum tomatoeshalved
- 1 ball mozzarella or burrata
- a small bunch basilleaves picked
- a small bunch mintleaves picked
- to serve crusty bread
Nutrition: per serving
- kcal391low
- fat19.3g
- saturates9.6g
- carbs35g
- sugars34.6g
- fibre5.7g
- protein16.5g
- salt1.3g
Method
step 1
Halve the melon, remove the seeds and skin and discard. Cut the flesh into chunky half moons. Sprinkle the melon with a little salt to draw out some of the water. Leave to drain on kitchen paper. Cook the balsamic vinegar in a small pan on a low heat, until syrupy and reduced, about 5 minutes. Leave to cool.
step 2
Heat a grill pan to hot. Pat the melon dry with kitchen paper, then brush with a little oil. Grill the melon on both sides until it takes on char lines, about 2 minutes on each side.
step 3
Divide the melon between 2 plates, add the tomato halves and tear over the mozzarella. Scatter with the herbs, and drizzle with oil and the balsamic. Serve with crusty bread (unless you are gluten free).
