Home
Recipes
Fat conscious

White bean and Parma ham salad

Egg recipes

Spinach, Parmesan and soft egg salad

Watermelon recipes

Asian-style Stir-fried pork with green beans

15 minutes

Brinjal recipes

Grilled salmon with brinjal salsa

5 to 10 minutes

Asparagus recipes

Smoked trout pasta with creamy roast tomato

Fish recipes

Pan-grilled fish with pea-and-mint puree

6 minutes

Chicken recipes

Chicken frikkadels with an Asian dipping sauce

10 minutes

Vodka-and-lime jelly with grapes and honey

2 minutes

Melon, Cremezola and Parma ham salad

88 of 131

Melon, Cremezola and Parma ham salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 large or 2 small melons, halved
70 g fresh rocket
50 g watercress
4 anchovy fillets
3 T avocado oil
1 T capers
Juice of 1 lemon
1 t Dijon mustard
150 g Cremezola or creamy
Gorgonzola, sliced
8 slices Parma ham
Sea salt and freshly ground black pepper, to taste

Method

Scoop the seeds out of the melons and fill the hollows with the rocket and watercress. Using the back of a spoon, mash the anchovy fillets and mix with the avocado oil, capers, lemon juice and mustard.
Top the melon halves with sliced Cremezola and drape over the Parma ham. Drizzle with the dressing, season to taste and serve immediately.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

White bean and Parma ham salad

Spinach, Parmesan and soft egg salad

Cinzano-soaked watermelon

Pickled cucumber salsa

Asian-style Stir-fried pork with green beans

Grilled salmon with brinjal salsa

Chilled asparagus summer soup

Smoked trout pasta with creamy roast tomato

Pan-grilled fish with pea-and-mint puree

Chicken frikkadels with an Asian dipping sauce

Vodka-and-lime jelly with grapes and honey

Melon, Cremezola and Parma ham salad

Melon, Cremezola and Parma ham salad

Ingredients

Method