- 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
- 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.