parma ham, MELON and warm FIG salad

This can be served on individual plates as a starter or on a platter to pass round. For the full effect, it is important to use orange-fleshed melon. Try to ensure that the figs are not over-ripe, as they will become mushy when fried. If they are very large, they can be sliced rather than quartered.

SERVES 8

½ just-ripe Cantaloupe melon

3 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1 (85g) packet of rocket

8 thin slices of Parma ham

8 just-ripe figs, sliced in half through the stem

Remove the seeds from the melon half. Slice it in half, then cut each in half again to give 4 wedges. Remove the peel, then cut ribbons from the melon flesh, using a mandolin grater or a potato peeler (I find it best to do this along the side of the melon wedge). If you find ribbons difficult to cut, just cut the melon in thin slices. Set aside.

Mix the balsamic vinegar and oil together in a bowl and season with salt and pepper.

Arrange the rocket on 8 side plates and arrange the melon and Parma ham over the rocket.

The individual plates can be arranged with the rocket, ham and melon, covered in cling film and kept in the fridge for up to 3 hours. The dressing can be made and kept in the bowl. The figs can be fried and dressed just before serving.

Brush the cut side of the figs with a little oil. Heat a ridged frying pan over high heat and fry the figs, cut side down, for 2 minutes until tinged brown and warm. Arrange two halves on each plate, pour over the dressing and serve at once.