Recipes Archive

Asian recipes

Barbeque-spiced grilled lamb chops

35 minutes

Beef recipes

Mussels and chorizo in chilli-tomato sauce

15 minutes

Coffee recipes

Roast chicken fillet salad

25 minutes

Serrano ham and melon salad

Serves 2

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes' soaking time

Ingredients

1 bulb fennel, thinly sliced
½ ripe sweet melon
2–3 gem lettuces, shredded lengthways
2 T olive oil
sea salt and freshly ground black pepper, to taste
70 g Serrano ham, thinly sliced
1 lime, juiced
smoked Spanish paprika, for sprinkling

Method

Soak the sliced fennel in cold water for 30 minutes. Cut the melon in half, peel and slice very thinly.

Toss the lettuce and drained fennel with the olive oil and seasoning. Turn on to 2 large plates.

Add the torn ham and thin melon slices. Spoon the lime juice over the melon and sprinkle with paprika.

Cook's note: The sweetness of the melon and saltiness of the ham are a fine juxtaposition. It's good on its own, and will go further with crisp lettuce and fennel.

To make Abigail's version on the January/February 2015 cover, omit the smoked Spanish paprika and add 150 g torn mozzarella, 150 g grated Parmesan and pink peppercorns (not available at Woolworths) instead of freshly ground black pepper.

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Barbeque-spiced grilled lamb chops

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Mussels and chorizo in chilli-tomato sauce

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Roast chicken fillet salad

Serrano ham and melon salad

Serrano ham and melon salad

Ingredients

Method