Melon salad with cured ham and ricotta

Melon salad with cured ham and ricotta

Total: 20 min. | Active: 20 min.
gluten-free
Nutritional value / portion: 213 kcal
, Fat: 3 g
, Carbohydrate: 34 g
, Protein: 10 g
We love the combination of sweet melon and aromatic cured ham. We've prepared this classic dish with a twist and right now we enjoy it as a side dish at a barbecue or as a starter. Freshly plucked basil leaves and grated lemon zest give this dish a taste of the long-awaited summer.

Ingredients

4 portions

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Betty Bossi Koch-Center
kochen@bettybossi.ch

125 g ricotta
2 tbsp liquid honey
¼ tsp salt
a little pepper
1 organic lemon, use just half of grated zest
1 charentais melon, cut into balls and the remainder chopped and set aside
1 Galia melon, cut into balls and the remainder chopped and set aside
100 g cured ham in slices
2 sprig basil, leaves torn off
2 sprig thyme, leaves torn off
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How it's done

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Whisk the ricotta until smooth, plate up. Drizzle with the honey, season. Garnish with lemon zest. Top with melon balls, shape the cured ham into rosettes and arrange alongside, garnished with herbs.

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Fotografin Claudia Link, Foodstyling Katja Rey

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