INGREDIENTS

For the salad

• 1 honey or cantaloupe melon (approx. 500 g pulp)
• 150 g feta cheese
• 1 sprig of mint
• 3 tbsp. lime juice
• 1 tbsp. bianco balsamic vinegar
• 2 tbsp. olive oil
• 1 tbsp. runny honey
• Salt, pepper

For the ham toast 

• 6 slice of wholegrain bread
• 30 g butter
• 12 large slices of Serrano or Parma ham

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Halve the melon and remove the seeds. Remove the flesh from the skin and dice small. Dice the feta in the same size. Wash the mint, shake it dry, pluck the leaves and cut into fine strips. Mix the lime juice with the vinegar, oil, honey and mint. Season to taste with salt and pepper. Mix the dressing with the diced melon and feta and put the salad to one side. Just before dressing, mix well again and season with salt and pepper.
3. For the ham toast, toast the wholegrain bread in the toaster until it is as brown and crispy as you like and remove. Coat the toast with butter and cover decoratively with ham. Place the melon-feta salad on top and serve immediately.
4. Coat the toast with butter and cover decoratively with ham. Place the melon-feta salad on top and serve immediately.

Tip

For more taste variety and colour on the toast, simply include different types of melon.

Info

Leftover bread stays fresh longer when stored in a FRESH & SAVE vacuum bag. Simply place the bread in the bag and vacuum seal it with the pump. Make sure that you promptly stop vacuuming so that only the air from the bag, and not the bread, is removed.