Ingredients

Method

• 1 large or 2 small melons, halved
• 70 g fresh rocket
• 50 g watercress
• 4 anchovy fillets
• 3 T avocado oil
• 1 T capers
• Juice of 1 lemon
• 1 t Dijon mustard
• 150 g Cremezola or creamy
• Gorgonzola, sliced
• 8 slices Parma ham
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Scoop the seeds out of the melons and fill the hollows with the rocket and watercress. Using the back of a spoon, mash the anchovy fillets and mix with the avocado oil, capers, lemon juice and mustard.
Top the melon halves with sliced Cremezola and drape over the Parma ham. Drizzle with the dressing, season to taste and serve immediately.