Blistered Melon with Pears, Prosciutto & Burrata

Set up one area on your barbecue to the hottest heat you can muster. The melon wedges and pear wedges need to cook on direct, high heat.

Pat the melon and pear wedges dry and rub with a dot of olive oil. Place the wedges on your iron hot grill. Once slightly charred, flip to get some energy on the other side.

N.B., If the pears are extremely firm, they will need more time on the plancha. Once charred on both sides, move to the indirect side to cook through gently.

Place the charred fruit in a bowl. Add the finely sliced shallots, a good squeeze of lemon juice and lime juice, and a healthy stream of olive oil.

Mix everything together with your hands, really massaging all the flavours together well.

Tip! You can prepare this up to a couple of hours in advance, leaving everything covered at room temperature. Remember to take the prosciutto and burrata out from the fridge to let temper, about an hour before serving.

When you’re ready to plate, finish the melon with some flaky salt and pepper,

In terms of presentation, have fun! We love to keep the fruit in larger pieces for a warm, rustic feeling, draping the prosciutto so that it’s weaving through all the pieces of fruit. The only rule in our opinion is that this plate needs to breathe. No tight wrapping or stacking allowed!

The last move should be placing the burrata in the middle, opening it up with a spoon to reveal the creamy center, and making everything glisten with a fresh pour of the nicest olive oil you have on hand.