Melon, Parma Ham & Dukka Wedges

Use any leftover dukka to add a punch of flavour to grilled vegetables, pasta or grain dishes, and even fried eggs.

MaKes: 16 For the Dukka:

30g (1oz) sesame seeds 1tbsp whole coriander seeds ½tbsp whole cumin seeds 60g (2oz) roasted hazelnuts ½tsp chilli flakes

1tsp salt

½tsp freshly cracked black pepper

For the melon:

16 slices Parma ham

1 large cantaloupe melon, cut into 16 wedges

For the dukka: heat a pan,

1

and dry-fry the sesame seeds until toasted. Remove and allow to cool. in the same pan, dry-fry the coriander and cumin seeds until fragrant. put the coriander, cumin and sesame seeds, hazelnuts, chilli flakes, salt and pepper in a food processor. Blitz until the mixture resembles rough sand. store in an airtight container until ready to use.

drape the parma ham slices 2

over the melon wedges and sprinkle with dukka to serve.

peR wedge: 74 cals, 5g fat, 1g sat fat, 3g carbs