Ajo Blanco with Cantaloupe Melon and Mint

Ingredients

• 100g flaked almonds (plain not toasted)

• 90g day-old white bread, torn into pieces

• 1 garlic clove

• 70ml extra-virgin olive oil, plus a few drizzles

• 2 tsp sea salt

• ¼ cantaloupe melon, cut into wedges, then 5mm-thick slices

• 6 drizzles of balsamic glaze

• 2 mint sprigs, larger leaves shredded

4 servings

Calories~438 kcal

Protein~8 g

Carbs~26 g

Fat~35 g

Fiber~4 g

Sugar~9 g

Total recipe

Calories~1,750 kcal

Protein~32 g

Carbs~105 g

Fat~140 g

Fiber~17 g

Sugar~35 g

Method

• Step 1

  Put the almonds, bread, garlic, olive oil and salt into a blender. Add 300ml ice-cold water and blitz until smooth. Leave to sit for a few mins.

• Step 2

  Add 50ml water to the blender and blitz again until smooth – you want the consistency of single cream, so add a splash more water at a time until you get there. Chill until ready to serve.

• Step 3

  Pour the ajo blanco into small bowls and top with one or two melon slices. Drizzle with a little balsamic glaze and olive oil, then scatter over the mint and serve immediately.