Melon, Mint and Crispy Ham
150g/5oz sliced Parma ham
1 large ripe Charentais melons
75g/3oz rocket (arugula)
3 spring onions (scallions), finely sliced and soaked in iced water
50g/2oz Parmesan, shaved
For the mint dressing
6 tbsp olive oil
2 tbsp white wine vinegar
a pinch of sugar
4 tbsp chopped fresh mint
1 To make the mint dressing, whisk together the oil, vinegar, sugar and mint in a bowl. Set aside.
2 Preheat the grill (broiler). Place the ham on the grill rack and grill (broil) for 1–2 minutes until crisp and golden brown. Break into large pieces.
3 Remove the skin and seeds from the melon and cut the flesh into chunks.
4 Divide the rocket among six serving plates and top with the melon and crispy ham.
5 Drizzle the mint dressing over the top and garnish with the spring onions. Sprinkle with Parmesan shavings and serve.