THE SAVOURY SIDE OF OSCARS’ MELONS

Using Oscar’s Honey Moon, Sun Sweet and Sentinel Watermelon, these dishes are easy to prepare while bringing incredible flavour to the table. Find everything you need on the app.

Sun Sweet, Stracciatella, Pan Fried Capers, Lemon

INGREDIENTS

1 Sun Sweet Melon
500g stracciatella
80g capers
1 unwaxed lemon

METHOD

This dish works particularly well at a BBQ, where you can char the melon over an open flame for a smoky taste. Failing that, simply sear the slices quickly on either side in a hot pan.

Spread the stracciatella liberally on a plate, season with sea salt then place the charred melon on top. Fry the capers in a very hot pan with olive oil, take off the heat, then squeeze half a lemon into the pan so it sizzles. Add a little more olive oil and season to taste.

Spoon the capers and their lemony dressing over the melon then finish with a seasonal leaf — the peppery flavour of nasturtium or rocket works well.

Honey Moon, Pickled Baby Cucumber, Ponzu & Ginger

INGREDIENTS

1 Honey Moon Melon
4 Baby Cucumbers
100ml ponzu *we use Marusho Champonzu
80g fresh ginger
Smoked Chilli Flakes *we use Daphnis & Chloe
Bi-Couloured Shiso

METHOD

It’s best to pickle your cucumbers a couple of days in advance if possible, to really let them infuse. For a simple pickle, roughly chop the Baby Cucumbers into large chunks, then salt them and leave for half an hour to draw out the moisture.

Make a pickling liquor. As a general rule, you need approximately the same weight of liquid as the vegetables you seek to pickle. So, if you have a kilo of cucumbers, make a pickling liquor of 400g vinegar, 400g water, 80g sugar and 20g salt. Heat the water and dissolve the sugar and salt in it, then leave to cool before adding the vinegar. Pack the cucumber into a container, add any spices or herbs you want to infuse flavour (we use shiso) then pour the pickling liquor over them and seal.

When ready to plate, make the dressing by finely grating the ginger on a microplane, then combine with ponzu and extra virgin olive oil. Do this gradually, until you get the right balance of fresh, sour and salty flavour — try adding some pickling liquor for acidity. You want to make this dressing as close to the time of using as possible so that the ginger retains its bright quality.

Roughly chop the melon into chunks (similar in size to your cucumber), then add an equal amount of pickled cucumber. Chiffonade the shiso and combine all together with the dressing. Season with salt if necessary. Pile onto a plate and finish with smoked chilli flakes.

Sentinel Watermelon, Feta, Lemon, Mint

INGREDIENTS

Sentinel Watermelon
200g feta
2 unwaxed lemons
1 bunch of fresh mint
Watermelon, Frozen Feta, Lemon, Mint

METHOD

This dish could not be simpler but it’s about getting the right ratio of ingredients. Cut thick slices of Sentinel Watermelon and liberally crumble feta on top, to cover the entire surface. Drizzle over some extra virgin olive oil then zest the lemons over the top. Next, chiffonade a generous amount of mint and pile it on top.

Serve very cold for something totally refreshing.