for 4 person

Melon

1	melon (e.g. Charentais), halved, deseeded, cut into approx. 16 slices
8 slice	cured ham, halved
1 tbsp	olive oil

Cheese

50 g	walnut kernels
3 tbsp	panko breadcrumbs
1	Camembert (approx. 250 g), cut into approx. 12 pieces
1	egg, beaten
1 tbsp	olive oil

Salad

½ tbsp	mustard
2 tbsp	lemon juice
3 tbsp	olive oil
¼ tsp	salt
a little	pepper
1 tin	white beans (e.g. Cannellini), approx. 240 g, rinsed, drained
100 g	leaf salad
1 bunch	flat-leaf parsley, coarsely chopped
1 bunch	basil, coarsely chopped

How it's done

Melon

Preheat the oven to 60 °C and warm a platter. Wrap the melon slices with cured ham. Heat the oil in a non-stick frying pan, fry the melon for approx. 1 min. on each side, keep warm in the oven.

Cheese

Blitz the seeds and breadcrumbs in a food processor, transfer to a shallow dish. Dip the cheese in the egg in batches, then toss in the breadcrumbs, press firmly on the crumb coating. Heat the oil in the same frying pan, fry the cheese for approx. 1 min. on each side, keep warm in the oven.

Salad

In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the beans, salad and herbs to the dressing, mix. Serve the salad with the melon and cheese.

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