Cucumber Avocado Tartare with Parma Ham

Prosciutto di Parma is complemented by creamy avocado, crunchy cucumber, fresh herbs and a very flavourful Dijon-caper dressing. The tartare can be plated using a ring mould or simply eaten in a bowl. Serve these up with your favourite crackers or thin crusty bread.
We like cucumbers as they have so many wonderful health benefits. You certainly can replace them with asparagus, bell peppers or beetroots.

	Dijon Caper Vinaigrette
1 Large ripe, yet firm avocado, cut into small dice 1/2 Garden cucumber, cut into small dice 1 tsp Fresh dill, chopped 1 tbsp Lime juice A few drops of Worcestershire sauce 80 g Prosciutto di Parma Grape tomatoes for garnishing Fresh thyme or dill for garnishing	1 tsp Dijon mustard 1 tsp Honey 3 tbsp White wine vinegar 50 ml Olive oil 45 g Capers Salt and pepper

With a sharp knife, cut the avocado in half. Remove the pit and peel the skin right off. Cut the flesh into small dices. Wash and dry the cucumber. Cut in half lengthwise, using a small spoon scoop out seeds. Cut the cucumber into small pieces.
In a bowl gently mix together the diced avocado, cucumber, dill, lime juice and Worcestershire sauce.
Place Dijon, honey, vinegar, olive oil and capers in a bowl. Stir to combine. Season with salt and pepper. The dressing can be refrigerated for a week.
Spoon 1/3 of the salad in a ring mold and gently press down. Place the molded salad at the top center of the platter. Top with 2-3 slices of Parma ham. Drizzle some dressing over and garnish with fresh herbs and grape tomatoes. Repeat with the remaining salad and ham.