Ingredients


½ cantaloupe melon, de-seeded sliced

50g/1¾oz Arugula leaves

1 tbsp olive oil

2 slices Serrano ham

1 tsp balsamic vinegar

salt and freshly ground black pepper, to taste

Shaved Parmesan to serve (optional)









Method


In a large bowl toss the melon and arugula in the olive oil. Transfer to a plate and add the Serrano ham.

Add the Parmesan if using, then drizzle with the balsamic vinegar and season to taste.


Recipe adapted from: Good Food

We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Search Recipes Recipes Search
 Low FODMAP Recipe - Baked spaghetti Low FODMAP & Gluten free Recipe -  Cantaloupe and Serrano ham salad