Melon Salad

Prep time: 20 to 30 minutes 

Cooking time: 90 minutes

Recipe by Motheba Makhetha 

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Melon Salad by Chef Motheba Makhetha  | @motheba_makhetha

Ingredients

1 Green Melon 

1 Spanspek 

200g Walnuts 

300g Sugar 

300g Water 

2 Pears 

2g Saffron 

200ml White wine vinegar 

200g Pancetta 

1l Cream 

250g Gorgonzola cheese 

100g Parmesan cheese 

10g Chives 

Instructions

For the Melons: 

1. Peel and slice the green melon into 2cm rounds and cut out the core, sprinkle with sugar and leave aside 

2. Peel the spanspek and empty out the core and slice as thinly as possible 

For Gorgonzola Sauce: 

1. Place cream into a high pot and reduce till half 

2. Whilst waiting for cream, grate Parmesan then add to the reduced cream, season with salt and pepper 

For Candied Walnuts: 

1. Bring 100g of water and 100g of sugar to a boil until the sugar dissolves 

2. Then add the walnuts and boil for 5-10 minutes in the syrup mixture 

Drain the syrup from the nuts 

1. Once the nuts have cooled, ensure that you have a pot of hot oil and fry the walnuts for 2 minutes until golden. 

2. Place the nuts on a paper towel and sprinkle with salt 

Poached Saffron Pears: 

1. Combine 200g sugar, 200ml water and 100g of vinegar and the saffron and bring to a boil 

2. Remove above from heat once boiled 

3. Peel and cut pears into 2cm squares then add to the liquid and poach for 5min, leave pears in the liquid to infuse for at least an hour 

For Crispy Pancetta: 

1. Place pancetta on a baking tray and place in the oven at 180•C 

2. Bake till crispy and fat is rendered, 

3. Once ready take it out of the oven, and place pancetta on a paper towel. 

To Serve: 

Place the green melon on the plate first, then add spanspek. Arrange walnuts and pears around the green melon, and add streaks of pancetta as well. Mix chopped chives into the gorgonzola sauce, and 

Optionally, you can add some edible garnish like pea shoots and violas to add a pop of colour.