Melon and Parma ham salad



  • ½ melon, de-seeded and chopped into small chunks
  • 50g/1¾oz rocket leaves
  • 2 endive leaves, sliced into thin julienne strips
  • 1 tbsp olive oil
  • 3 sun-dried tomatoes
  • 2 slices Parma ham
  • 4 endive leaves, sliced in half length ways
  • 1 tsp balsamic vinegar
  • salt and freshly ground black pepper, to taste


  1. In a large bowl toss the melon, rocket and endive julienne in the olive oil.

  2. Transfer to a plate and add the sun-dried tomatoes and Parma ham.

  3. Place the eight halves of endive leaves around the salad, pointing outwards.

  4. Drizzle with the balsamic vinegar and season to taste.