Melon Salad with Blackberry Vinaigrette

Serves 4 as a side

10 Easy


3 cups baby rocket
Watermelon, cut into thin (1/2cm thick) slices
½ rockmelon, cut into thin (1/2 cm thick) slices



1 punnet blackberries
1 red escallot, very finely chopped
1 tsp Bertolli Organic Balsamic Glaze
1 tsp honey
60ml Azalea Grapeseed Oil
Sea salt and freshly cracked black pepper



Blend blackberries in a food processor. Strain through a fine sieve, reserving the puree. Discard seeds. To the puree add escallot, Bertolli Organic Balsamic Glaze and honey. Add Azalea Grapeseed Oil in a thin stream, whisking continuously until incorporated. Season to taste.


Arrange rocket on a large platter. Use a small, round cookie cutter to cut rounds from the watermelon and rockmelon slices. Arrange on top of the rocket then drizzle with blackberry vinaigrette to serve.