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Melon and Pancetta Salad
Prep Time
10
mins
Total Time
10
mins
Servings
:
2
as a main course, 4 as a starter
Author
:
Jane Sarchet
Ingredients
1
ripe melon. I prefer the fragrant orange fleshed cantaloupe
but I imagine any sweet, perfectly ripe melon would work.
8
super thin slices of pancetta from the deli counter.
A sprinkling of fresh thyme leaves. Baby basil leaves would also taste great
or possibly finely chopped chives.
Instructions
Skin and de-seed the melon. Using a potato peeler, slice the melon into long ribbons.
Layer them on a plate with the slices of pancetta, curling them a little.
Sprinkle with the thyme leaves.
Sit down and enjoy, preferably with a glass of something chilled!