Christmas Day here in Australia is filled with morning beach swims and a lunchtime feast of seafood, roast meats, a variety of hot and cold salads, mangoes and of course, pavlova. And so brings us to the next recipe in our Holiday Feast series - our Melon & Burrata Salad. Made even better with crispy prosciutto and fresh basil. Before we get stuck in, if you're looking for more super delicious and super simple to make sides for Christmas Day, make sure you check out our Maple & Macadamia Hasselback Pumpkin and our Rosemary Garlic Butter Baked Artichokes.
We love seasonal fruit, and summer brings out the best - watermelon, rockmelon, cherries, mango, peaches, nectarines and plums (to name just a few). With the weather heating up in Australia come December, the last thing we know you wanted on Christmas Day was a table piled high with hot and warm food. It's just too hot here for that! What we wanted was to create a fresh and vibrant fruit salad. Nothing beats the combination of fresh melon and prosciutto, but we wanted to flip what is typically a canapé or h'odeurve and create a fresh, vibrant salad packed with the flavours we love - sweet, salt and savoury. Introducing our Melon & Burrata Salad with crispy prosciutto, Australian Bush Dukkah and basil leaves. It has all those flavours and when paired together, creates an explosion of deliciousness in your mouth and more. If you've been reading and making our recipes, you'll know how much we love Australian Bush Dukkah. It takes many dishes from good to great in seconds. So go on, try something new!
What we love most about this salad is that there is little prep time. It's about cutting up your melon into big chunks (cantaloupe is best), frying your prosciutto with a bit of olive oil, tearing your burrata open, and seasoning with Bush Dukkah and a simple balsamic dressing. You can prep everything ahead of time, and throw it all into a large dish a few minutes before serving. This salad was everyone's favourite at our annual Christmas Feast with friends a few weeks ago, so we're really excited to share our recipe with you.
For the dressing