Rockmelon, mint and prosciutto salad with Pedro Ximénez syrup

Australian Gourmet Traveller fast recipe for rockmelon, mint and prosciutto salad with Pedro Ximénez syrup

Ingredients

½ cup Pedro Ximénez

¼ rockmelon, peeled, seeded and thinly sliced lengthways

¼ honeydew melon, peeled and seeded and thinly sliced lengthways

12 slices of prosciutto

For drizzling: extra-virgin olive oil

¼ cup firmly packed mint leaves

Method

Main

1.Place Pedro Ximénez in a small saucepan and reduce to 2 tbsp over medium heat, cool. Arrange melon slices on a platter prosciutto. Scatter mint leaves and season to taste with sea salt and freshly ground black pepper. Drizzle with olive oil and Pedro Ximénez reduction and serve immediately.

Styling by Rodney Dunn

Styling by Pia Jane Bijkerk

Ingredients

Method

Main

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