Melon and parma ham with dukkah is a twist on the classic fruit and charcuterie combination. Dukkah is an Egyptian blend of herbs, nuts and spices that has an earthy flavour and lovely crunch. You can use the leftover dukkah from this recipe to add a punch of flavour to grilled vegetables, pasta or grain dishes, and even fried eggs! The combination of melon and parma ham is a classic Italian antipasti that has stood the test of time, and can apparently be traced back as early as the 2nd century! The sweet and juicy melon works so well with the salty cured ham to give the perfectly balanced bite, and the addition of dukkah really takes it to the next level. Make sure the melon is perfectly ripe to get the best results.
- For the dukka
- 60g roasted hazelnuts
- 30g sesame seeds
- 1tbsp whole coriander seeds
- ½tbsp whole cumin seeds
- ½tsp chilli flakes
- ½tsp freshly cracked black pepper
- 1tsp salt
- For the melon
- 1 large cantaloupe melon, cut into 16 wedges
- 16 slices parma ham
To make the dukka, heat a pan and dry fry the sesame seeds until they are lightly toasted. Remove from the heat and allow to cool. In the same pan, fry the coriander and cumin seeds until fragrant. Remove and place the coriander, cumin, sesame, hazelnuts, chilli flakes, salt and pepper in a food processor. Blitz until the mixture resembles rough sand, then remove and store in an airtight container until ready to use.
To make the rest of the dish, slice the cantaloupe, then drape over the sliced of parma ham and sprinkle over the dukkah to serve.