Honeydew melon and tomato salad with miso purée and peach gremolata
This light Japanese-Italian fusion dish from the team at Angelina shakes up the classic combo of sweet melon and salty Prosciutto di Parma. It's served with a rich miso tahini purée and sweet and spicy melon seed praline.
Ingredients
Metric
Imperial
Salad
- 1 honeydew melon, 600g prepared weight
- ripe tomatoes, organic, cut into chunks
- 2 large gherkins
- 2 tbsp of balsamic vinegar, at least 10 year aged
- 1/2 lemon, juiced
- olive oil
- salt and pepper
Miso purée
- 4 tbsp of tahini
- 200g of firm tofu
- 2 tbsp of olive oil
- 2 tbsp of balsamic vinegar, at least 10 year aged
- 2 tbsp of white miso
- soy sauce
- salt and pepper
Melon seed and shichimi praline
- 2 tbsp of black sesame seeds
- 200g of caster sugar
- 10g of shichimi tōgarashi
Peach and shiso gremolata
- 1 peach, or nectarine, cubed into ½ cm pieces
- 15 green shiso leaves
- 75g of basil
- parsley
- zest of 1 lemon
- 1 tbsp of yuzu koshō
- olive oil
- salt
Plating
- 10 slices of Parma ham
- olive oil, as needed
- cucumber flowers, or other herbs, for garnish
- salt and pepper
Method
Cut the melon in half and scoop out the seeds into a bowl for later. Cut the melon into small cubes
- 1 honeydew melon, 600g prepared weight
Slice the tomato into small chunks
- ripe tomatoes, organic, cut into chunks
Cut the cucumber into thin wedges, patting any excess moisture off them with kitchen towel
- 2 large gherkins
Sear the honeydew melon in a hot pan with olive oil. Season with salt and pepper, and keep cooking until it is caramelised but not mushy
- olive oil
- salt and pepper
Set aside half the melon for plating
Blend the remaining melon, tahini, tofu, olive oil, balsamic vinegar, white miso and soy sauce
- 4 tbsp of tahini
- 200g of firm tofu
- 2 tbsp of olive oil
- 2 tbsp of balsamic vinegar, at least 10 year aged
- 2 tbsp of white miso
- soy sauce
Blend until the mixture forms a smooth purée. It should be thick enough to hold its shape
Season with salt and pepper, adjust consistency with olive oil if needed
Next, make the praline. Preheat the oven to 180°C
Rinse the melon seeds and pat them dry
Place the dry melon seeds and sesame seeds onto an oven tray lined with baking paper. Roast in the oven for 10 minutes, then set aside
- 2 tbsp of black sesame seeds
Line a second oven tray with baking paper
In a non-stick pan, melt the caster sugar over medium-low heat, without stirring. Slowly it should turn translucent, and then into golden caramel. Take care as it will be very hot, and reduce the heat as needed to stop it from burning
- 200g of caster sugar
Once the sugar is fully caramelised, remove it from the heat and quickly stir in the shichimi togarashi, black sesame seeds and melon seeds
- 10g of shichimi tōgarashi
Pour the mixture onto the prepared baking sheet and allow it to cool completely
Once hardened, break it into a rough praline using a spice grinder or a pestle and mortar
For the gremolata, cube the peach into 0.5 cm pieces and briefly roast in olive oil until caramelised
- 1 peach, or nectarine, cubed into ½ cm pieces
- olive oil, as needed
In a mixing bowl, combine the roasted peach, herbs, olive oil, lemon zest and yuzu kosho
- zest of 1 lemon
- 1 tbsp of yuzu koshō
Mix well and season with salt to taste
In a mixing bowl, toss together the melon cubes, tomato, cucumber, olive oil, balsamic vinegar, lemon juice, salt and pepper. Adjust seasoning as needed
- olive oil, as needed
- 2 tbsp of balsamic vinegar, at least 10 year aged
- 1/2 lemon, juiced
- salt and pepper
Spread the miso melon purée in an even layer across a serving plate
Place the melon and tomato salad on top of the purée
Add a generous amount of the peach gremolata over the salad
Sprinkle the melon seed and shichimi praline on top and season with cracked black pepper
Finally, drape slices of Parma ham over the salad and garnish with herbs or cucumber flowers
- cucumber flowers, or other herbs, for garnish
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