Ingredients

• 150ml/1/4pt olive oil
• 2 garlic cloves
• crushed
• 1 tsp picked thyme leaves
• 2 lemons
• 1 zested
• 2 juiced
• 20 baby mozzarella balls
• pinch cayenne pepper
• 1 tbsp roughly chopped flatleaf parsley
• 1 charentais melon
• halved and seeds removed
• 10-12 slices of parma ham
• cut the in half lengthways
• 20 cherry tomatoes
• salt and pepper

Directions

• To make the mozzarella skewers
• heat the olive oil in a small pan and gently sweat the garlic
• thyme and lemon zest for 2-3 minutes to soften and infuse. Remove from the heat and stir the lemon juice through. Allow to cool. Pour the mixture over the mozzarella balls in a bowl. Season and toss the cayenne and parsley through. Leave to marinade for as long as possible.
• Use a parisienne scoop to make about 20 balls from the melon flesh. (Reserve one melon half shell.) Wrap a piece of parma ham around each melon ball.
• Alternatively
• arrange each of two mozzarella balls
• melon balls and cherry tomatoes on each of 10 wooden skewers. Turn the reserved melon half shell
• cut side down onto a plate or into a bowl and stick the prepared skewers in to display. Serve.