Curtis Stone's crispy melon and prosciutto salad

This simple salad pairs crisp melon and prosciutto for a crowd-pleasing dish.

8

25m

Note: + Cooling time

5m

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 the 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 the prosciutto into large pieces and sprinkle over the salad.

Make it ahead: Make the dressing and cut the melons up to 1 day ahead. Cover separately and refrigerate.

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.