Parma Ham & Melon Salad - 5 ProPoints (Serves 2 as a side or 1 as a Meal)

Ingredients:

Half a Honeydue Melon

2 Slices Parma ham

1 tsp basil (dried)

4 tsp Olive Oil

Juice 1/2 Lemon

Salt

Pepper

1 tablespoon Balsamic Vinegar

Method:

1. Scoop the seeds out of the middle of the melon and then use the spoon to gouge out lumps of the melon and place on a plate.
2. Arrange the slices of parma ham around the melon
3. Spoon over the balsamic vinegar
4. Mix the basil, oil, lemon, salt and pepper into a dressing and pour over the melon and panchetta.

Goats Cheese & Toasted Walnuts with Leafy Greens and a Balsamic & Shallot Dressing - 10 Points (Serves 1)

Ingredients
40g Goats Cheese - Crumbled
15g Walnuts - Chopped
Leafy Greens - As much as you want, I use Spinach, Rocket, Watercress and Lambs Lettuce
Shallot
4 Tablespoons Balsamic Vinegar
4 Tablespoons Lemon Juice
1 Shallot - Finely chopped
1 tsp Runny Honey

Method:

1. Chop the walnuts and place in a dry pan on a medium heat to toast
2. Wash the leaves and put in a large bowl with room for tossing
3. Cut the rind off the goats cheese and crumble into the leaves
4. Once the walnuts begin to brown, put on top of the leaves and cheese
5. Mix the balsamic vinegar, lemon juice and honey in a jar / jug and add salt and pepper to season
6. Mix in the shallots and taste, adjusting the flavours to your preferred taste
7. Pour the dressing over the leaves and toss all together
8. Serve immediately so the leaves do not become soggy