Melon, cucumber and Parma ham salad with basil vinaigrette

Melon, cucumber and Parma ham salad with basil vinaigrette

A delightfully summery salad, the fresh, juicy melon pairs perfectly with salty cured ham and is lifted with a basil vinaigrette.

4 out of 5 stars(4) Rate this recipe
Gluten free
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook-
  • Total time15 mins

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Ingredients

  • 25g basil, roughly chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 small cantaloupe melon (about 900g)
  • 1 cucumber
  • 83g Parma ham
  • 30g pecorino, finely sliced

Method

  1. Whizz the basil, oil and vinegar in a small food processor; season and set aside. Halve the melon, scoop out the seeds and discard; slice into wedges then cut away the skin. Peel the cucumber, halve lengthways, scoop out the seeds with a teaspoon and discard, then cut into chunky pieces. Layer up the salad with the ham and cheese on a serving plate, splashing the vinaigrette in between.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

946kJ/ 227kcals

Fat

15g

Saturated Fat

3.6g

Carbohydrates

11g

Sugars

10g

Fibre

4.6g

Protein

10g

Salt

1.3g

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