For the dressing, heat the oil in a small frying pan over a medium heat. Add the curry leaves and sizzle for 1-2 mins until aromatic (be careful as they will splutter). Add the nigella seeds for the final 30 seconds. Pour the hot oil, curry leaves and seeds into a bowl and leave to cool.

Mix the remaining ingredients for the dressing into the curry leaf oil and season well.

Arrange the melon and shallots on a platter, drizzle with most of the dressing and lightly toss together with your hands. Leave to macerate for 20-30 mins at room temperature.

Nestle the burrata into the salad, gently tear each ball open and season with a little flaky sea salt. Spoon over the remaining dressing.