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
  • Preheat the grill to high and place the prosciutto on the grill rack and cook for 2-3 minutes until just crisp.
  • Drain on kitchen paper and allow to cool, break into large pieces.
  • Mix together the Seedless Watermelon cubes and chopped mint and then place on a serving plate.
  • Top with the crispy prosciutto pieces and the parmesan.
  • Whisk together the olive oil, vinegar, crushed peppercorns and sugar until the sugar dissolves.
  • Pour over the salad. Garnish with remaining mint leaves.
Prep Time
10 mins
Cook Time
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