MELON CARPACCIO

If you’re like me and surviving on melon to get through this heatwave, then I guarantee you’ll dig my melon carpaccio. All you need is 15 minutes and a peeler. It’s 30°C outside and no one has the patience to be cooking so save this one for your summer rotation. Plus, it looks pretty dope

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MELON CARPACCIO

SERVES 2 // MADE IN 15 MINS /EASY// MEATY

Ingredients

• ¼ cantaloupe melon, deseeded

• 30g Gorgonzola

• Pecorino wedge

• 4 slices Serrano ham

• 1 tbsp pistachios, crushed

• Salt and pepper

• Olive oil, to drizzle

Method

1. Cut the melon into 4 even pieces. Trim the top of each slice so you have a flat surface, then top and tail to create neat rectangles. Using a vegetable peeler, shave thin slices of melon.

2. Arrange the melon slices on a large plate, overlapping slightly to form a thin sheet. Drizzle with olive oil and season generously with salt and pepper.

3. Crumble the Gorgonzola with your fingertips and sprinkle evenly over the melon. Stack the Serrano ham in the centre.

4. Use the peeler again to shave the Pecorino and scatter over the top.

5. Finish with a sprinkle of crushed pistachios and another drizzle of olive oil.