Serve this salad for a light dinner or lunch with crusty bread. It would also be perfect as part of the Christmas day meal.
Serves: 4
INGREDIENTS
Salad
1 small red onion, very thinly sliced
1 tablespoon white wine vinegar
1 rock melon, peeled, seeded, sliced into wedges
2 balls fresh mozzarella, well drained
100 grams snow peas, blanched, thinly sliced
100 grams sliced prosciutto
mini leaf or regular basil
2 tablespoons pine nuts, toasted, roughly chopped
Dressing
¼ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
¼ cup fresh basil
1 tablespoon pine nuts, toasted
1 teaspoon sea salt
METHOD
Dressing: Place all the ingredients in a bowl and blitz with a stick blender or use a food processor and process until smooth.
Salad: Toss the onion and vinegar together in a small bowl and set aside for 10 minutes.
Arrange the melon on a serving platter. Rip the mozzarella into pieces and place over the top along with the drained red onion and snow peas. Drape over the prosciutto and drizzle with some of the dressing, serving the rest separately. Scatter over the basil and pine nuts.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.