Rockmelon and prosciutto is a classic combination but this salad was not something that Stu was particularly excited about trying. My first experience with rockmelon and prosciutto was in France when it was served by my host mother and it seemed very exotic to a country girl from Australia! A sliver of rockmelon with the skin, placed on a plate with thin slice of prosciutto. That’s it. I ate the rockmelon with a knife and fork, piercing the fruit and slowly slicing along the skin to release a piece of tender and sweet rockmelon which contrasts beautifully with the salty prosciutto.
I tried this variation of the classic combo at Jamie’s Italian and had to recreate it at home. The chilli, mint and fresh mozzarella really makes it something special! I served it with a drizzle of olive oil and freshly toasted sourdough. Stuart had thirds, so it must have been OK.
Ingredients
- Half a rockmelon (cold is best)
- 3 slices of thinly sliced prosciutto
- 1/2 a long red chilli, deseeded, finely chopped
- 3 sprigs of mint
- 50g (or thereabouts) of fresh mozzarella
- Olive oil, for drizzling
- Toasted sourdough
Method
- Remove the skin and chop the rockmelon into chunks and place on a serving plate.
- Tear the prosciutto and drape it over the rockmelon
- Tear the mint, rip and drop the mozzarella and sprinkle over the chilli. Drizzle the olive oil on top.
Serves two as a light lunch.
