Popular Conditions & Diets
Ingredients
12
Serves
4
Recipe by
Ingredients
12
Serves
4
Quick Meal
Lunch
Side
1 small
Shallot
finely sliced
1 Tbsp
Sherry Vinegar
1
Canary Melon
peeled and seeded
2 small
Cucumbers
sliced
2
Radishes
sliced
1/2 head
Radicchio
torn
2 large
Burrata Balls
3 sprigs
Mint
3 Tbsp
Hot Honey
1 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Maldon Salt
1 tsp
Fresh Ground Pepper
1
In a small bowl, combine the finely sliced shallots with the sherry vinegar and a pinch of salt. Set aside while you prepare the rest of the dish.
2
On a large serving platter, arrange the melon slices, cucumber, radish and most of the mint (reserve 1 spring for garnish) then add the shallots. Make sure to arrange so that every bite of the salad has pieces of each component. 2. On a large serving platter, arrange the melon slices, cucumber, radish and most of the mint (reserve 1 spring for garnish) then add the shallots. Make sure to arrange so that every bite of the salad has pieces of each component.
3
In the centre of the plate, add the burrata. Pour the hot honey and olive oil over the whole salad. Garnish with the additional mint, maldon salt and fresh pepper.
4
Serve right away.
5
Notes: *to choose a melon: I love the firm flesh of the canary melon in this salad, it has a great texture! A cantaloupe would be a great alternative if you can’t find this variety To get the best texture out of your burrata, let it come to temperature before slicing. Allow the cheese to sit at room temperature for 30 minutes before plating for best results. To make this dish low fodmap, remove the shallots and simply add 1 tsp of sherry vinegar to the arranged salad. This will give the brightness to the dish. Most people tolerate burrata but if you prefer, you can substitute for fresh Buffalo Mozzarella.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
