Ingredients
- 1 watermelon
- 1 spanspek
- 1 yellow canary mellon
- 1 fennel bub, shaved and placed into iced water
- 30 g pea shoots
- 1 x 10 cm piece fresh ginger, thinly sliced
- 2 oranges, cut into wedges
- For the dressing, whisk:
- 3 T extra virgin olive oil
- 1 lemon, juiced
- Sea salt and freshly ground black pepper, to taste
- Using a melon baller or ice cream scoop, scoop balls from the melons.
- To assemble, place the melon on a large serving platter.
- Pile the shaved fennel and pea shoots around the melon balls.
- Top with the ginger, drizzle with the salad dressing and squeeze over the orange.
*Recipe by Abigail Donnelly, courtesy of Woolworths Taste.
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