James Strawbridge’s Melon Charcuterie Platter
Summer calls for fresh salads with plenty of flavour. James has put together a super simple melon and charcuterie platter that is not only incredibly quick and tasty, but it looks so colourful and inviting too!
Serves 4
Ingredients:
- Trio of sliced melon – Honeydew, Cantaloupe and Galia
- 100g baby watercress
- 110g Hartgrove Coppa
- 100g Nottinghamshire Blue Stilton, crumbled
- Large handful of chopped mint
- 1 tbsp olive oil
Method:
- Place your watercress on the base of your platter and then arrange your juicy selection of sliced melon.
- Top with plenty of sliced Hartgrove Coppa and crumbled Stilton.
- Sprinkle with lots of freshly chopped mint to finish. Drizzle with extra virgin olive oil and serve at room temperature.
Get this recipe’s ingredients in one easy bundle.
The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.
More recipes from James
James Strawbridge’s Padrón Peppers with Herb Oil
James Strawbridge’s BBQ Pork Ribs & Slaw
James Strawbridge’s Melon Charcuterie Platter
James Strawbridge’s Chicken Schnitzel Roll
James Strawbridge's Elderflower Eton Mess
