Braised melon 400g Charentais Melon, seeded and peeled
200g watermelon, peeled and de-seeded
2 plum tomatoes
Salt and pepper, to taste
For the herb salad: 1tbs white vinegar
1tbs olive oil
Salt and pepper
100g seasonal wild herbs and micro leaves
Cabernet-Sauvignon vinegar reduce to syrupy consistency
Coarse sea salt
50g ground pistachios
Cut the Charentais melon in to eight rectangles and the watermelon in to four rectangles - 3cm wide x 9cm long x 1.5cm thick. Fry gently in a non-stick pan with a little olive oil. Cool on a rack to in the fridge.
Score the tomatoes and blanch to remove skin and seed. Immerse in iced water. Dice in to 5mm cubes. Marinate with pistachios, salt, pepper and olive oil. Chill.
Make a dressing with oil and vinegar, then drizzle over greens prior to serving.
To serve: arrange melon rectangles on the plate with the tomato dice and dressed leaves. Garnish with pistachios cabernet sauvignon vinegar, oil and salt granules.
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