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

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

4 as a starter


Note: + 5 mins standing time



  • 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



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.


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.