Canteloupe, Burrata & Oxalis Salad

Nothing speaks more of summer than a Melon Salad in the sun. This year I’ve taken it one step further with a zingy dressing and False Shamrock (Oxalis Triagularis) which adds a beautiful, vinegared note being of the Sorrel Family.


1 Cantaloupe Melon, balls, slices, and shavings

150g Burrata, torn into pieces

2 tbsp Extra Virgin Olive Oil

1 tbsp Sherry Vinegar

Pinch Salt & Cracked Black Pepper

Oxalis leaves & Flowers to serve


1. Simply pile the melon & burrata onto a plate, drizzle with the oil, vinegar salt & pepper and garnish with the leaves and flowers. Serve straight away whilst the flavours are still bright.