Honeydew Melon and Tomato Salad with Miso Purée and Peach Gremolata Recipe - Great British Chefs

Ingredients

• 1 honeydew melon, 600g prepared weight
• ripe tomatoes, organic, cut into chunks
• 2 large gherkins
• 2 tbsp of balsamic vinegar, at least 10 year aged
• 1/2 lemon, juiced
• olive oil
• salt and pepper
• 4 tbsp of tahini
• 200g of firm tofu
• 2 tbsp of olive oil
• 2 tbsp of white miso
• soy sauce
• 2 tbsp of black sesame seeds
• 200g of caster sugar
• 10g of shichimi tōgarashi
• 1 peach, or nectarine, cubed into ½ cm pieces
• 15 green shiso leaves
• 75g of basil
• parsley
• zest of 1 lemon
• 1 tbsp of yuzu koshō
• salt
• 10 slices of Parma ham
• olive oil, as needed
• cucumber flowers, or other herbs, for garnish