Serves 2 1 large ripe mango, peeled, halved and pitted 1 tbsp lime or lemon juice 1 tsp fresh red chilli, finely chopped 2 handfuls rocket 2 wedges cantaloupe, Galia or honeydew melon 1 ball mozzarella cheese Freshly ground black pepper 8 slices Parma Ham
1.Cut half the mango into neat slices to use in the salad. Chop the rest of the mango flesh roughly and blend this with the lime or lemon juice, chilli and two tablespoons of cold water, using a hand-held stick blender or regular blender 2.Share the rocket between two serving plates and arrange the sliced mango on top. Remove the skin from the melon, cut the flesh into slices and arrange on the salads 3.Tear or cut the mozzarella cheese into chunks or slices and share between the salads. Season with a little black pepper, and arrange the slices of Parma Ham on top. Drizzle with a little mango dressing and serve at once Cook's tips: Make sure that the fruit is at room temperature to fully appreciate its flavour. For fabulous nibbles, wrap chunks of mango and melon in slices of Parma Ham - perfect for parties and get-togethers. Quartered figs and pears work well with Parma Ham too.