Preheat the oven to 60 °C and warm a platter. Wrap the melon slices with cured ham. Heat the oil in a non-stick frying pan, fry the melon for approx. 1 min. on each side, keep warm in the oven.
Blitz the seeds and breadcrumbs in a food processor, transfer to a shallow dish. Dip the cheese in the egg in batches, then toss in the breadcrumbs, press firmly on the crumb coating. Heat the oil in the same frying pan, fry the cheese for approx. 1 min. on each side, keep warm in the oven.
In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the beans, salad and herbs to the dressing, mix. Serve the salad with the melon and cheese.