I am a huge fan of Parma ham and melon, I love the sweet fruitiness of the melon against the salty pork flavour. Try my adaptation of the classic Parma Ham & Melon – a Coppa, Mango and Pine Nut Salad.
Coppa is cured pork shoulder or neck, it has an intensely porky flavour and goes really well on it’s own or with other ingredients, it stands up better to the intense tropical fruit flavours of mango.
– 1 large mango
– 80gms finely sliced coppa
– 3 tbsp pine nuts
– small baby leaf salad
Peel and slice the mango. Arrange the mango on your plate, then add the salad greens in the centre of the plate and top with finely cut coppa and a sprinkle of pine nuts. I dress the salad with a black balsamic but even the white balsamic dressing works brilliantly adding a tart sweetness.