Date and melon salad with Parma ham
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Lauren Mcclean
Date and melon salad with Parma ham
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
264Kcal
Fat
13gr
Saturates
2gr
Carbs
29gr
Sugars
27gr
Fibre
5gr
Protein
5gr
Salt
0.6gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 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
Step by step
- Deseed the melon and cut the peel away from the flesh, then cut into slices and arrange on a plate.
- Make 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.
Chef quote
A perfect festive starter.
