Here, the classic starter of melon and prosciutto is transformed into a tempting main-dish salad with the addition of fetta, cherry tomatoes, cucumber and oranges. Serve for lunch, with warm ciabatta bread to mop up the juices, or as a starter for 6 people.
1/2 honeydew melon, peeled, seeded and sliced
125g cherry tomatoes, halved
2/3 cup (85 g) pitted black olives
1/2 Lebanese cucumber, diced
4 spring onions, thinly sliced
6 slices of prosciutto, about 80 g in total, trimmed of all fat and cut into strips
100 g fetta, roughly broken into piecesOrange and basil dressing
1/2 teaspoon grated orange zest
4 tablespoons orange juice
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
6 fresh basil leaves, shredded
salt and pepper
Make the dressing first. Mix the orange zest and juice with the olive oil, sesame oil and basil in a large salad bowl. Season with salt and pepper to taste.
Cut the peel and pith away from the oranges with a sharp knife.
Holding them over the salad bowl to catch the juice, cut between the membrane to release the orange segments. Add them to the bowl.
Add the melon, tomatoes, olives, cucumber, spring onions and prosciutto.
Toss until the ingredients are well blended and coated in dressing. Scatter the fetta over the top and serve.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.