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.
