Melon, tomato and grape vinaigrette recipe
information
Preparation time: 20 minutes,
Calories: 169 per portion
ingredients
2 small Ogen melons
4 tomatoes, peeled, quartered and seeded
175 g (6 oz) black grapes, halved and seeded
1 tablespoon sesame seeds, roasted
4 mint sprigs, to garnish
4 tomatoes, peeled, quartered and seeded
175 g (6 oz) black grapes, halved and seeded
1 tablespoon sesame seeds, roasted
4 mint sprigs, to garnish
For the dressing
2 teaspoons clear honey
5 teaspoons cider vinegar
4 teaspoons oil
1 teaspoon chopped mint
salt and pepper
5 teaspoons cider vinegar
4 teaspoons oil
1 teaspoon chopped mint
salt and pepper
method
1. To make the dressing, put all the ingredients in a screw-topped jar and shake well.
2. Cut the melons in half and discard the seeds. Scoop the flesh into balls, using a melon bailer, or cut into cubes; reserve the shells.
3. Place the melon in a bowl with the tomatoes and grapes. Pour over the dressing.
4. Toss well, then spoon the mixture into the melon shells. Sprinkle with sesame seeds and garnish with the mint sprigs.
To roast sesame seeds, sprinkle them over a baking sheet and cook in a moderate oven (180°C, 350°F, gas 4) for 15 minutes, stirring often.
2. Cut the melons in half and discard the seeds. Scoop the flesh into balls, using a melon bailer, or cut into cubes; reserve the shells.
3. Place the melon in a bowl with the tomatoes and grapes. Pour over the dressing.
4. Toss well, then spoon the mixture into the melon shells. Sprinkle with sesame seeds and garnish with the mint sprigs.
To roast sesame seeds, sprinkle them over a baking sheet and cook in a moderate oven (180°C, 350°F, gas 4) for 15 minutes, stirring often.
serving amount
serves 4
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