300g peeled, seeded ripe watermelon, cut into 1.5cm-thick wedges, chilled
10g mint leaves
5g basil leaves
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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, ⅓ 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.
300g peeled, seeded ripe watermelon, cut into 1.5cm-thick wedges, chilled
10g mint leaves
5g basil leaves
Description
This Crispy prosciutto and melon salad is made for summer entertaining. Herby, light and fresh, your guests will love it.
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, ⅓ 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.
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