Melon and ham with dukkah

Use any leftover dukkah to add a punch of flavour to grilled veggies, pasta dishes or even fried eggs! Serves 16 • Ready in 15mins

for the dukkah

30g sesame seeds

1tbsp whole coriander seeds ½tbsp whole cumin seeds 60g roasted hazelnuts

½tsp chilli flakes

½tsp black pepper for the melon

16 slices Parma ham

1 large cantaloupe melon, cut into 16 wedges

1 For the dukkah, toast the sesame seeds in a dry frying pan. Remove the seeds from the pan and leave to cool. In the same pan, fry the coriander and cumin seeds until fragrant. Transfer coriander and cumin seeds to a food processor with the sesame seeds, hazelnuts, chilli flakes, pepper and a pinch of salt. Blitz until the mixture resembles rough sand. Store the dukkah in an airtight container.

2 Drape a slice of Parma ham over each melon wedge and sprinkle over the dukkah to serve. If you like, you could also create melon boats by skewering the ham onto cocktail sticks so they look like sails.

Per serving: Cals 74g, Fat 5g, Sat fat 1g, Carbs 3g >>