Melon and ham

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
  • 2 tbsp Champagne vinegar
  • ½ champagne melon, cut into 2cm pieces
  • ½ cup (loosely packed) mint leaves
  • 12 thin prosciutto slices
  • To serve: crusty bread
01   Combine olive oil and vinegar in a bowl and whisk well, add melon, toss to combine and season to taste with sea salt and freshly ground white pepper. Just before serving, add mint leaves and toss to combine.
02   Arrange thinly sliced prosciutto ona plate, drizzle with extra-virgin olive oil and serve immediately with melon mixture and crusty bread to the side.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

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