300g peeled, seeded ripe watermelon, cut into 1.5cm-thick wedges, chilled
10g mint leaves
5g basil leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
