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CHEF PHILIPPE WAVRIN’S MELON & MOZZARELLA

Chef Philippe Wavrins Melon
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

Serves 4

1 ripened cantaloupe melon

2 Buffalo mozzarella (or burrata if available)

100ml Borderfields Lemon Infused Rapeseed Oil

Fresh Basil

Sea salt flakes

Black pepper

METHOD

Peel, de-seed and cut the melon into 2cm chunks

Arrange in individual serving bowls

Roughly cut the mozzarella into similar sized chunks

Place between the melon chunks

Drizzle the Borderfields Lemon Infused Rapeseed Oil over the melon and mozzarella

Sprinkle with sea salt flakes and milled black pepper

Decorate with basil leaves and serve.