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Minty Seedless Watermelon with Crispy Prosciutto

 

200g finely sliced prosciutto

1 small wedge Seedless Watermelon, cut into cubes

50g fresh shaved parmesan

2 teaspoons crushed mixed peppercorns

3 tablespoons Extra Virgin Olive Oil

½ bunch fresh mint, finely chopped, a few leaves reserved for garnish

3 tablespoons Red Wine Vinegar

1 teaspoon of white sugar

Method

  1. Preheat the grill to high and place the prosciutto on the grill rack and cook for 2-3 minutes until just crisp.

  2. Drain on kitchen paper and allow to cool, break into large pieces.

  3. Mix together the Seedless Watermelon cubes and chopped mint and then place on a serving plate.

  4. Top with the crispy prosciutto pieces and the parmesan.

  5. Whisk together the olive oil, vinegar, crushed peppercorns and sugar until the sugar dissolves.

  6. Pour over the salad. Garnish with remaining mint leaves.


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