Salad of Melon, Parma Ham & Grapefruit

Fri, 21 December 2018

(Serves 6) 

So many families begin their Christmas lunch with either melon or grapefruit so I thought I would devise a deliciously tasty starter using some melon and grapefruit with the addition of some lovely parma ham and peppery rocket leaves.

 

7oz/200g fresh rocket leaves

6 large grapefruit

1 large melon-deseeded

6 slices Parma Ham

 

Dressing:

Juice of ½ lemon

1 tablespoon honey

1 teaspoon wholegrain mustard

6floz/175ml rapeseed oil

Seasoning                                          

2 teaspoons boiling water (optional)

 

- Whisk together the honey, wholegrain mustard and lemon juice with a little salt and pepper. Gradually whisk in the oil, whisking continuously to ensure it is emulsified. If the dressing is a little thick whisk in the boiling water to thin it down a little. Store in a glass jar until required (For up to 7 days)

- Place the parma ham slices onto a flat baking tray and place into the oven for 8-10 minutes until they crisp up a little

- Use a melon baller/parisenne scoop to make balls out of the de-seeded melon. Carefully segment the grapefruit into neat segments.

- Divide the rocket between the 6 plates and carefully arrange the grapefruit segments, melon balls and crispy parma ham shards. Drizzle the salad with some of the delicious dressing.