Melon, Cremezola and Parma ham salad

Melon, Cremezola and Parma ham salad

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 20 minutes
  • Graham Beck Bowed Head Chenin Blanc 2010


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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