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This is a variation of the classic starter of the Sixties and Seventies. It has been brought right up to date and can look stunning when piled up on serving plates. Your guests will think you've spent ages preparing this dish, but it is very simple, and very tasty.

1. Preheat the grill to a hot setting. Trim away any excess fat from the ham and lay the slices side by side on the grill for about a minute, turning, until wrinkled and crispy. Drain and set aside.

2. Trim away the outside leaves from the lettuce. Wash and shake dry, then break up the leaves and arrange on four serving plates.

3. Halve the melons and scoop out the seeds. Trim away the skin and cut the melons into bite-sized pieces and place on top of the lettuce. Top with the prawns.

4. Mix together with the mayonnaise, fromage frais, curry powder, chutney and seasoning and spoon on top of the prawns. Arrange the ham on top either whole or broken up and sprinkle with chopped coriander before serving.

Tip: Radicchio is a slightly bitter-tasting, deep reddish-pink leaf which looks stunning in salads. If preferred, you can use a selection of small lettuce leaves or Little Gem lettuce.