• A wonderfully elegant dish that’s perfect for entertaining. Carpaccio of sweet melon, pear and bresaola with caper dressing is amazingly sweet, salty and earthy all at once. Absolutely delectable!

    To drink: JC Le Roux La Vallée NV sparkling, with hints of pear and spice. 

    Carpaccio of sweet melon, pear and bresaola with caper dressing

    Serves: 4
    Cooking Time: 25 mins


    • 60ml (¼ cup) capers
    • ¼ red onion, finely diced
    • 30ml (2 tbsp) red wine vinegar
    • 5ml (1 tsp) mustard
    • 60ml (¼ cup) olive/avocado oil
    • 4 sweet melons, thinly sliced
    • 4 pears, thinly sliced
    • 20 thin slices bresaola (you can substitute this with smoked beef or Parma ham)
    • 125ml (½ cup) stemmed capers or caper berries
    • 1 lemon, quartered
    • green salad, to serve
    • toast, to serve



    For the dressing, pulse all the ingredients in a blender until the capers are roughly chopped.


    Divide the melon, pear, bresaola and caper berries between 4 plates. Add a lemon wedge to each plate.


    Drizzle a little dressing over each plate. Serve with green salad and toast.