Melon and ham antipasti platter

This is the perfect dish if you’re strapped for time.
parma ham mezze

Recipe from: 28 November 2012
Preparation time: 15 min
Cooking time: 00:00


  • 200
  • 200
    Black Forest ham
  • 200
    Parma ham
  • 1
    artichokes - drained
  • 1
    glug PnP Finest extra-virgin olive oil
  • 1
    clove garlic - chopped
  • 1
    medium lemon - juiced and peel grated
  • 1
    half sweet melon - peeled and cut into slices
  • 1
    loaf ciabatta bread - sliced
  • 1
    tub smoked olives
Servings: Change Serving


Arrange salami and Black Forest ham on a platter.

Mix artichokes, garlic, lemon juice and peel and a glug of olive oil in a bowl.

Wrap Parma ham slices around the melon. Place remaining ingredients on the platter and serve with ciabatta.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: recipes

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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