Ham and melon salad

Preparation

Halve the melon, scrape out the seeds with a spoon and cut the flesh into 2 cm cubes. Wash the rocket and spin it very dry. Drain the mozzarella.
Whisk olive oil, vinegar, lemon juice and pepper in a small bowl. Do not add salt at first because the ham is salty.
Spread the rocket on a large platter. Add melon and mozzarella. Loosely fold the ham slices and arrange them among the other ingredients.
Drizzle with dressing only just before serving. Serve immediately so the rocket stays crisp.

Cook the rice in salted water following the packet instructions. For salad texture, taste it 1 minute before the stated time: the grain should just be tender. Drain, spread on a large plate and cool completely.
Pat the chicken dry. Heat 1 tablespoon of oil in a frying pan over medium-high heat and cook the chicken for 5 to 6 minutes per side, until cooked through. Transfer to a board and rest for 5 minutes.
Cook peas in boiling water for 2 minutes, drain and cool under cold water.

Scrub the mussels under cold water and remove the beards. Discard any open mussels that do not close when tapped. Finely chop onion, peppers and parsley; dice the tomatoes.
Heat a large pan over high heat without water. Add mussels, cover and steam for 4 to 5 minutes until opened. Discard unopened mussels. Remove the meat from the shells and let it cool.
Cook the prawns in gently simmering salted water for 2 minutes, until pink and firm. Drain and cool immediately under cold water.

Pat the rabbit dry and season with salt. Cut the onion into strips, slice the carrots thinly and slice the garlic.
Heat the oil in a wide pan. Brown the rabbit in batches for 3 to 4 minutes per side, then remove it.
Cook onion and carrots in the same pan over medium heat for 5 minutes. Stir in garlic for 30 seconds. Add vinegar, wine, water, bay leaves and peppercorns, then bring to a boil.
Return the rabbit to the liquid. Cover and cook over low heat for 35 to 45 minutes, until the meat comes away from the bone easily.

Put the lentils in a colander, rinse with cold water and drain thoroughly. Deseed and finely dice the pepper. Finely dice the onion, quarter the tomatoes and chop the parsley.
Fry the ham in a dry pan over medium heat for 1 to 2 minutes per side until crisp. Transfer it to paper towels, let it cool and break it into pieces.
Vigorously whisk olive oil, vinegar, mustard, smoked paprika, salt and pepper with a fork in a large bowl until the dressing is lightly emulsified.
Add lentils, pepper, onion, tomatoes and parsley.

Wash the potatoes well and cover them with cold salted water in a pan. Bring to a boil and cook for 18 to 22 minutes, until a knife slips in easily. Drain and leave for 10 minutes.
Put the eggs in a small pan, cover with cold water and bring to a boil. Once boiling, cook for 9 minutes. Cool under cold water, peel and quarter.
Meanwhile, trim the beans. Cook them in boiling salted water for 4 to 5 minutes; they should be tender but still have a little bite. Drain and cool immediately under cold water.
Whisk oil, vinegar, mustard, salt and pepper in a large bowl.

Tip the chickpeas into a colander, rinse under cold water and drain well. Dice the chorizo. Halve the tomatoes, finely dice the onion and chop the parsley.
Heat a frying pan over medium heat without extra oil. Fry the chorizo for 3 to 4 minutes, until it releases some fat and is lightly crisp. Lift it out with a slotted spoon and drain on paper towels.
Whisk the olive oil, sherry vinegar, lemon juice, salt and pepper in a large bowl to make the dressing.
Add chickpeas, tomatoes, onion, parsley and the warm chorizo.

Pat the chicken dry with paper towels and season with salt. Cut the onion into strips, slice the carrots thinly and slice the garlic.
Heat the oil in a wide pan over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side, then transfer it to a plate.
Reduce the heat to medium. Cook the onion and carrots for 5 minutes, stirring, until they begin to soften. Add the garlic and stir for 30 seconds.
Pour in the wine, vinegar and stock. Add bay leaves and peppercorns.

If needed, desalt cod for 24 to 36 hours in the refrigerator, changing water three times. Flake it.
Cut peppers into strips and onion into thin rings.
Finely chop garlic and parsley; mix with oil, vinegar and pepper.
Gently combine cod, peppers, onion and olives. Add dressing.
Chill at least 20 minutes, then serve.

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