Courgette and melon timbale

Freshness guaranteed!

---

What you need: (for 4 people)

• 1 small melon
• 80g of mesclun
• 3 courgette, long enough
• 16 slices of kiwi
• 4 slices of raw ham
• Fresh chives
• 3cl olive oil Olivière
• 3cl of spiced vinegar
• Salt & Pepper

---

1. Trim the courgettes and cut 8 strips lengthways, as long as possible, then set aside.
2. Grate the rest of the courgettes, and in a salad bowl, season them with the vinegar and olive oil. Season with salt and pepper.
3. Cut the melon into small cubes. Add the cubes to the grated courgettes and mix again.
4. Place 2 slices of courgette crosswise in a cookie cutter, with the ends of the slices extending beyond the circle. Press down hard enough so that the strips stick together and do not move afterwards.
5. Add ¼ of the courgette/melon mixture and press down well.
6. Add a slice of cured ham (if necessary, cut it back) and press down again.
7. Close by putting the ends of the courgette slices on top. Hold them together with the kiwi slices.
8. Repeat the operation 3 times to obtain one tray per person.
9. Turn out at the last moment onto plates and serve with the mesclun, and any leftover ingredients not used to create the timbales.

Tip: Also try Nepalese pepper vinegar or wild blackberry balsamic.

Don’t have the spice vinegar? Find it in our shop