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.