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Rockmelon, mint and prosciutto salad with Pedro Ximénez syrup

You'll need

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


  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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