Crispy prosciutto and melon salad

April 2021

INGREDIENTS

  •  3 thin slices prosciutto
  •  2 limes, rind finely grated, juiced
  •  1/4 cup (60ml) olive oil
  •  2 tbs finely chopped shallot
  •  1 tbs honey
  •  20g baby rocket leaves
  •  300g peeled, seeded ripe rockmelon, cut into 1.5cm-thick wedges, chilled
  •  300g peeled, seeded ripe honeydew melon, cut into 1.5cm-thick wedges, chilled
  •  300g peeled, seeded ripe watermelon, cut into 1.5cm-thick wedges, chilled
  •  10g mint leaves
  •  5g basil leaves

METHOD

  • Step 1
    Preheat oven to 200°C (180°C fan-forced). Arrange prosciutto slices over a baking tray. Roast for 5 mins or until firm (it will crisp as it cools). Transfer to a plate lined with paper towel to cool completely.
  • Step 2
    Meanwhile, in a medium bowl, whisk 1 tbs lime rind, 1/3 cup (80ml) lime juice, oil, shallot and honey. Season with salt.
  • Step 3
    Arrange the rocket, rockmelon, honeydew melon and watermelon over a large flat platter. Drizzle over the dressing. Scatter over mint and basil. Break prosciutto into large pieces and scatter over the salad.