*This recipe is gluten-free according to industry standards
Ingredients
- galia melon ½
- charentais or cantaloupe melon ½
- buffalo mozzarella bocconcini 250g tub (we used Garofalo), drained
- oregano a few sprigs, leaves picked
DRESSING
- white balsamic vinegar 2 tbsp
- olive oil 2 tbsp
- red chilli 1, finely chopped
Method
-
Step 1
Use a melon baller or teaspoon to scoop out balls of melon and put in a serving dish.
-
Step 2
Whisk the balsamic and olive oil together, and stir in the chilli and some seasoning.
-
Step 3
Add the bocconcini to the melon balls then spoon over the dressing. Leave at room temperature for 30 minutes to take the chill off. Scatter over the oregano leaves just before serving.
Nutritional Information
- Kcals 253
- Fat 18.4g
- Saturates 9.4g
- Carbs 9.2g
- Sugars 9.5g
- Fibre 0.9g
- Protein 12.3g
- Salt 0.7g