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Picture by
J
Picture by
Janet Mitchell
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Prosciutto & melon with parmesan
15 minutes
Orange-fleshed melons supply plenty of vitamin C and beta-carotene.
J
Recipe by:
Janet Mitchell
I made it!
4 people made this
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:
15
min
›
Ready in:
15
min
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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