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    Melon and Parma Ham Platter

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    Melon and Parma Ham Platter

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 6

    Ingredients

    • 1 ripe Cantaloupe melon
    • 160g Waitrose Riserva Parma Ham
    • 125g bag Waitrose Bistro Rocket and Mizuna Salad with Parmigiano-Reggiano

    Method

    1. Halve the melon and scoop out the seeds. Cut each half into 6 wedges, then peel each wedge with a small sharp knife.
    2. Wrap each wedge of melon loosely in a slice of Parma ham and arrange around the edge of a large platter. Pile the salad in the centre and scatter with shavings of Parmigiano-Reggiano. At this point, if you are preparing the platter in advance, you can cover it with clingfilm and chill for up to 6 hours.
    3. Just before serving, drizzle the contents of the sachet of balsamic vinegar dressing, which is included in the bag of salad, over the salad leaves. Place the platter in the centre of the table for everyone to help themselves. Serve with some warm focaccia bread.
    4. Alternative: For a refreshing summer soup, purée the flesh of the melon, add the juice from half an orange, a dash of lemon juice, a pinch of sugar and seasoning. Serve, garnished with thin strips of Parma ham.

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    Variation

    For a refreshing summer soup, purée the flesh of the melon, add the juice from half an orange, a dash of lemon juice, a pinch of sugar and seasoning. Serve, garnished with thin strips of Parma ham.

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    3 stars