JUICY WATERMELON AND PEPPERY RADISH ARE A MATCH MADE IN HEAVEN IN THIS SWEET-SAVOURY SALAD. JUST ADD A CREAMY AVOCADO DRESSING AND EASY SPICED FLATBREAD
ROCKMELON AND PROSCIUTTO ARE A CLASSIC COMBO. ELEVATE THE CONCEPT FOR YOUR NEXT EVENT WITH MILKY MOZZARELLA AND GLORIOUSLY HERBY CHIVE DRESSING
FROM TART POMEGRANATE TO PLUMP FIGS AND SWEET MELONS, FRESH SEASONAL FRUIT IS AN IDEAL MATCH FOR VEGETABLES, HERBS AND MORE IN DISHES MADE FOR SHARING
BEETROOT, POMEGRANATE & LABNEH SALAD
SERVES 4-6 AS A SIDE
Begin this recipe at least 4 hours ahead.
500g high-fat natural yoghurt
150ml extra virgin olive oil
2½ tbs pomegranate molasses
½ cup (125ml) lemon juice or to taste
1kg baby heirloom beetroots, washed, trimmed (3cm of stem attached)
2 tsp zaatar, plus extra to scatter
Seeds of 1 pomegranate
Mint leaves, to scatter
To make the labneh, place yoghurt in a colander lined with muslin or clean Chux cloth and set over a bowl. Chill for 4 hours to drain and thicken up.
To make the dressing, place oil, pomegranate molasses and half the lemon juice in a bowl and whisk to combine. Season to taste and set aside.
Preheat oven to 200°C.
Halve beetroots and toss with one-third of the dressing. Season, then transfer to a roasting pan and cover with foil. Roast for 20-25 minutes, then remove foil and cook for a further 20-25 minutes until tender but still just firm in the centre. Set aside to cool.
Combine the labneh, remaining lemon juice and zaatar in a bowl. Season and stir to combine. Spread spiced labneh on a large platter and scatter with extra zaatar. Top with beetroot, pomegranate seeds and mint. Drizzle with remaining dressing to serve.
ROCKMELON & MOZZARELLA SALAD WITH PROSCIUTTO PANGRATTATO
SERVES 6 AS A SIDE
1 small rockmelon
2 x 125g fresh mozzarella, torn
1 cup snow pea tendrils
2 tbs finely chopped chives
PROSCIUTTO PANGRATTATO
2 tbs extra virgin olive oil
4 slices (55g) prosciutto, finely chopped
1 cup (70g) fresh breadcrumbs
1 tsp fennel seeds
1 garlic clove, crushed
CHIVE DRESSING
1 bunch chives, roughly chopped
⅓ cup (80ml) extra virgin olive oil
1 tbs apple cider vinegar
2 tsp runny honey
For the prosciutto pangrattato, heat oil in a small frypan over medium-high heat. Add prosciutto and cook, stirring regularly, for 2-3 minutes until golden brown and crisp. Add breadcrumbs, fennel seeds and garlic, and cook, stirring regularly, for a further 5-6 minutes until breadcrumbs are toasted
