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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.