Iberian ham with watermelon

For the salad:

  • 1/2  melon– 'Piel de Sapo' variety. Alternatively one Galia melon instead.
  • 50 g Iberian ham
  • 1/2  pomegranate – seeds only
  • 1  Beetroot – shredded
  • 1 small handful  lettuce
  • freshly ground black pepper
  • For the basil oil:
  • 25 g fresh basil
  • 50 g extra virgin olive oil


  1. We start by making the basil oil. To do that, blanch the basil in boiling water for around 5 seconds. Take it out quickly and put it on ice cold water to interrupt the cooking immediately. Drain it and place it in a blender together with the Arbequina Escornalbou oil. Blend and reserve.
  2. Open the melon and seed it. If you own an ice cream scoop, scoop the melon in bite-sized balls as per the recipe picture above. Alternatively, peel the melon and cut it into cubes.
  3. Divide the melon scoops in between the different bowls. Decorate with some leaves of lamb's lettuce and spread the small slices of iberico ham.
  4. Drizzle with a generous amount of basil oil and sprinkle the pomegranate seeds and the shredded beetroot. Season with pepper and serve.