Ingredients
½ cup | Rock melon, (or watermelon, diced) |
¼ cup | Pomegranates |
1 | Pear |
1 Tbsp | Vinegar, (champagne) |
2 tsp | Olive oil |
1 handful | Basil leaves |
16 | Oysters (Main) |
1 | Black pepper, to season |
Directions
- 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.