October 1998

Parma ham with melon and peppered cream

Preparation time: approx. 10 min

1 tbsp pickled green pepper corns
1 teaspoon lemon juice
4 tbsp yoghurt salad cream
1 small honeydew melon
150g Parma ham in slices

 Crush half of the pepper corns well and stir into the salad cream with the lemon juice. Cut the melon into eight slices, remove the seeds and peel. Then wrap the ham around the melon slices and serve on a plate with peppered cream.

Serve with: Oven-warm French bread.