Ingredients
- 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
Method
- 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.
Serving suggesting
- 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.