Guest chef

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our very own former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, she was editor of BBC Good Food and delicious. magazines and her most recent book Mince! 100 frugal, tasty mince recipes (Absolute Press, £12.99)

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Date and melon salad with Parma ham

  • Serves 6
  • Prep 15 mins
  • Total time 15 mins
0.0/5 rating (0 votes)
Date and melon salad with Parma ham
Date and melon salad with Parma ham

step by step

  • 1Deseed the melon and cut the peel away from the flesh, then cut into slices and arrange on a plate.
  • 2Make the dressing by whisking all the ingredients together, season to taste. Put the dates, pomegranate seeds, kale and pecans in a bowl, add half of the dressing and toss together. Pile on top of the melon and arrange the Parma ham slices on top. Spoon over the remaining dressing. Serve straight away.
  • Recipe photograph by Lauren Mcclean

You will need

  • ½ honeydew melon
  • 200g Taste the Difference Medjool dates (10-12), pitted and chopped
  • 1 x 100g pack pomegranate seeds
  • 1 x 80g bag baby kale salad leaves
  • 50g pecans, chopped
  • 6 slices Parma ham, torn

For the dressing

  • 1 tbsp pomegranate molasses
  • 1 tbsp red wine vinegar
  • ½ tbsp wholegrain mustard
  • 3 tbsp extra-virgin olive oil

+ Nutritional Information