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Melon, pepper, Parma ham and pecorino salad

Lesley Waters from Great Food Live
For an easy make-ahead Mediterranean style starter with big fresh flavours, try Lesley Water's melon and ham feast

Melon, pepper, Parma ham and pecorino salad

Method

Preheat the oven to 200C/gas 6. Cut the peppers in half, remove the seeds and cut in half again. Place in a roasting tray, drizzle over half of the oil and roast for 25 minutes or so, until soft.

2. Cut the melon in half and scoop out seeds. Cut each half into 4 wedges.

3. Arrange the rocket onto 4 serving plates or a large platter and top with the melon, orange pepper and ham.

4. Scatter over the Pecorino cheese and drizzle with the remaining oil and balsamic vinegar. Finish with a generous grinding of black pepper and serve with hot crusty bread.

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Serves: 4

Prep: 35 min, including roasting the peppers
Cook: 25 min

Ingredients
3 orange peppers, halved and roasted
4 tbsp extra virgin olive oil
1 small ripe Charentais or Galia melon
100g rocket leaves
125g slices of Parma ham
50g Pecorino cheese, crumbled
1 tbsp Balsamic vinegar
finely ground black pepper
hot crusty bread, to serve