Serve this refreshing cantaloupe and baby spinach salad for grills or fried fish and chicken its a complete meal.
Ingredients:
2 Cups Chopped Cantaloupe or Musk Melon
1 Cucumber
150 Grams Baby Spinach
100 Grams Micro Greens
1 Chilly
1 1/2 Tbsp Raw Cane Sugar
3 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
10 Basil Leaves
50 Grams Feta or Cheddar Cheese
Salt as per taste...
Method:
Peel de-seed and chop the cantaloupe into bite size cubes. Wash the spinach and micro greens pat dry and reserve. Chop the cucumber into bite size cubes and reserve.
Heat a nonstick wok on medium flame add the balsamic vinegar and sugar stir and allow the sugar to caramelize the vinegar will start to thicken once the vinegar starts to coat the spatula switch of the flame remove the wok from stove allow the vinegar to cool. We can prepare this reduction ahead of time and store in a airtight container in the refrigerator.
Add the basil leaves, 1/2 chilly, salt and 2 tbsp olive oil in a small blender grind to form a smooth emulsion.
Add the spinach, microgreens and cucumber to a mixing bowl toss once. Add the chilly basil emulsion toss to coat and plate.
Top the spinach with finely chopped 1/2 chilly and cantaloupe crumble and add the feta drizzle the balsamic vinegar and serve...Enjoy...😀
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