Here is a perfect light meal for a warm day which just talks Mediterranean to me. The caramelised chicken skewers are beautifully complimented by the parma ham while the juicy melon combination adds a sweet freshness. The toasted sourdough provides the crunch along with the pine nuts and the goat’s curb brings a sharpness to the dish. This will serve 4.
I like to serve a Pinot Grigio with this.
Caramelised chicken skewers with parma ham and melon
2 large (about 200g each) chicken breast fillets, thinly sliced
1 tablespoon honey
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 loaf sourdough baguette, thinly sliced
1 bunch rocket, ends trimmed
1/2 rockmelon, peeled, seeded, thinly sliced
1/2 honeydew melon, peeled, seeded, thinly sliced
8 slices parma ham
2 tablespoons pinenuts, toasted
200g goat’s curd (or you can use soft goat’s cheese)
Combine chicken, honey and half the vinegar in a large bowl. Toss to combine. Thread evenly onto pre-soaked skewers.
Preheat chargrill or barbecue on high. Lightly brush skewers with a little olive oil. Cook chicken on chargrill, turning, for 8 minutes or until caramelised and cooked through.
Lightly brush bread slices with a little olive oil. Chargrill for 1-2 minutes each side or until toasted. Set aside.
Arrange bread, rocket, melon slices and parma ham on plates. Drizzle with remaining oil and vinegar. Top with goat’s curd and pinenuts. Serve with skewers.