Ham with melon (Jambon-melon)

1. Halve the melon, scoop out the seeds, then peel it.

2. Cut the melon flesh into thin wedges or large cubes.

3. Loosely drape the thinly sliced cured ham (prosciutto) over the melon wedges, or arrange it alongside on the plate.

4. Sprinkle with freshly ground pepper (no salt needed, the ham is salty enough).

5. Drizzle with a little olive oil and garnish with a few fresh mint leaves.

6. Serve well chilled, at once.

Tip: Jambon-melon is summer's simplest yet most brilliant starter – its essence is the contrast of sweet, cool melon and salty, silky ham. Choose a ripe, fragrant melon and serve it really cold.