Marinated Charentais melon with Greek yoghurt, pumpkin seeds and honey
Serves 4 – 6
- 100g caster sugar
- 200g water
- 1 orange
- 1 thumb size piece of fresh ginger
- 4-5 whole star anis
- 2 Charentais melon
- 800ml Greek yoghurt
- 80g pumpkin seeds
- 80ml honey
- Place the sugar and water into a large saucepan and bring to the boil making sure that all the sugar has dissolved.
- While the syrup is boiling, prepare the rest of the ingredients except the melon.
- Using a peeler, take small pieces of rind from the orange and set aside.
- Cut the orange in half and squeeze out the juice into a small bowl.
- Peel the ginger and cut into match stick size pieces.
- Add the orange skin and juice, ginger and whole star anis to the stock syrup. Bring to the boil.
- Cut the melon in half, and then remove the pips and the skin.
- Cut into approx. 1cm diced cubes.
- When the stock syrup has come to the boil remove from the heat and add the melon.
- Allow this to cool at room temperature for about an hour, then pour into a kilner jar and store in the fridge. It is recommended that you leave the mixture in the fridge overnight to allow all the flavours to infuse prior to use.
- Using approximately 200ml of Greek yoghurt per portion, add honey to each serving.
- Using a slotted spoon take the melon out of the liquid and place on top of the yoghurt.
- Garnish off with a handful of pumpkin seeds.