Curtis Stone’s spiced melon with prosciutto, mint and basil

Topped with prosciutto, this delicious spiced melon recipe makes an impressively easy appetiser.

Curtis Stone’s spiced melon with prosciutto, mint and basil

Serves

4 as a starter

Prep

10m

Note: + 5 mins standing time

Cooking

0m

Ingredients

  • 1 lime
  • 1 tsp sea salt flakes
  • 1 tbs extra virgin olive oil
  • 1/2 long red chilli, seeded, thinly sliced
  • 1/2 rockmelon, peeled, seeded, cut into 3cm pieces
  • 1/4 cup basil leaves, divided
  • 1/4 cup mint leaves, divided
  • 3 slices prosciutto, cut into small pieces

Method

STEP 1

Finely grate the lime rind onto a chopping board (reserve the lime for juicing). Use a sharp knife to chop the lime rind. Place in a small bowl with the salt and stir to combine. Juice the reserved lime into a large bowl. Add the oil, chilli and 1/2 tsp salt mixture. Set aside for 5 mins to develop the flavours.

STEP 2

Add the melon, half the basil and half the mint to the oil mixture and gently toss to combine. Transfer the melon mixture to a serving platter. Top with prosciutto. Sprinkle with the remaining lime salt, basil and mint.

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.