Starters Recipes - Melon and Salami Antipasto

Ingredients

• 100 g/4 oz/1 cup conchiglie

• 45 ml/3 tbsp olive oil

• 15 ml/1 tbsp white wine vinegar

• A pinch each of salt and freshly ground black pepper

• A pinch of caster (superfine) sugar

• 2.5 ml/1/2 tsp dried oregano

• 2.5 ml/1/2 tsp Dijon mustard

• 1 small cantaloupe melon, seeded and chopped

• 50 ml/2 oz/1/2 cup coarsely chopped pecans

• 45 ml/3 tbsp raisins

• Lettuce leaves

• 120 g/5 oz/1 small can sild sardines, drained

• 12 salami slices

---

Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Whisk the oil, vinegar, seasoning, sugar, oregano and mustard together in a bowl.

3. Add the pasta, melon, nuts and raisins and toss lightly. Pile on to a bed of lettuce and arrange the sardines and salami in rolls or comets around the edge.