900g/2lb cantaloupe or Charentais melon, chilled
8 thin slices Parma ham
ground black pepper
1 Cut the melon in half lengthways and scoop out and discard the seeds. Cut each half into four wedges.
2 With a sharp knife, cut away the melon flesh from the skin. Arrange the melon slices on four serving plates.
3 Drape the Parma ham slices over the melon and grind a little black pepper over. Serve immediately.