Roast the pine nuts on a medium heat for about 3 mins. until golden brown. Cool them on a plate.
Halve the pepinos lengthwise. Use the melon baller to scoop out the flesh. Save the hollowed out skin to serve the dish in!
Halve the slices of ham lengthwise. Fill the skins with some salad leaves and top with half a slice of ham Add half the pepino balls. Top with the other half slice of ham and the rest of the pepino balls. Scatter over the pine nuts and drizzle with the honey. Garnish with the chives.
