For more than a month I have been busy helping my kiddo study for the final exams alongside developing posts for the blog. Thankfully, the exams are over and I can breathe easy for now. However, the sluggish weather here has killed my mojo for cooking.
Spring has paved way for summer and one is seeing summer fruits gradually tip toeing their way into the market. I lapped up the juicy melons & strawberries. Summers also kill my appetite for the heavy Indian curries.The weather and my intent to take a break from cooking resulted in this easy peasy salad with a simple dressing. There is no ‘recipe’ as such and I rather recommend that you play around it. Feel free to use berries or even stone fruits. The dressing is great with even green salad. Have fun!
Salad
2 cups Water Melon
1 cup Musk Melon
1 cup Cantaloupe
Dressing:
250 grams Strawberries2 tsp - 1 tbsp Balsamic Vinegar (adjust +/-)
1 heaping tbsp Caster Sugar (adjust +/-)
Salt & Black Pepper powder (optional)
Garnish:
Mint Leaves
Preheat the oven to 180 degrees C. Wash the strawberries and wipe them in the folds of the kitchen towel. Dab gently to remove all moisture. Halve the strawberries and arrange in a single layer in an oven proof dish (or a baking sheet lined with parchment paper). Drizzle the balsamic vinegar over the strawberries and then dust over the caster sugar.
Place the strawberries in the oven and roast for half an hour. Ensure all the while that the strawberries do not get burnt. The cooking time will depend on the size of strawberries. Remove from the oven and let cool.
Transfer the roasted strawberries to the blender or food processor and blitz. Remove and transfer to the serving bowl. The dressing is ready. Add salt and pepper to taste.
Cut the melons and cantaloupe in shape and size that you desire. I used melon baller to scoop out the flesh. Arrange them in bowls or plates and serve chilled with the dressing.
Yield: Makes 3/4 cup
Fruit Serving: 1 person
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