|½ cup||Rock melon, (or watermelon, diced)|
|1 Tbsp||Vinegar, (champagne)|
|2 tsp||Olive oil|
|1 handful||Basil leaves|
|1||Black pepper, to season|
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- Place the diced melon into a bowl.
- Core the pear and dice. Add to the bowl with the pomegranate seeds.
- Pour the vinegar and olive oil over the fruit. Gently stir.
- Arrange the oysters on a platter. Sprinkle basil leaves.
- Spoon over the fruit and vinaigrette juices. Add a grind of pepper before serving.