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Mint-glazed melon with Ibérico mayonnaise and sourdough
Fruit and vegetables
1 small banana
shallot
, finely diced
1 Sunsweet
melon
(or cantaloupe
melon
), skin and seeds removed and cut into equal-sized wedges
fresh small
mint
leaves, to garnish
Tins, packets and jars
50g/1¾oz
Dijon mustard
Cooking ingredients
25ml/¾fl oz
sherry vinegar
salt and freshly ground
black pepper
150ml/5fl oz malt
vinegar
150g/5½oz
caster sugar
1 tbsp
olive oil
large pinch
sea salt
smoked
almonds
, roughly chopped
Dairy, eggs and chilled
80ml/2½fl oz full-fat
milk
Meat, fish and poultry
40g/1½oz streaky
bacon
Other
160g/5½oz Ibérico pork fat
40ml/1½fl oz mint-infused oil
4 thick slices
sourdough bread
, crusts removed and torn into bite-sized chunks
4 slices jamón Ibérico
Back to recipe
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