Prosciutto & melon with parmesan
15 minutes
Orange-fleshed melons supply plenty of vitamin C and beta-carotene.
Janet Mitchell
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Ingredients
Serves: 6
- 1 rockmelon (1.2kg)
- 12 thin slices prosciutto (125g)
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
Directions
Preparation:15min ›
Ready in:15min
- Halve and seed the rockmelon and cut into 12 wedges. Drape each wedge with a thin slice of prosciutto and top with a little Parmesan.
- Drizzle the oil over the top and serve with a little freshly ground pepper.
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