FAST FOOD
Rockmelon, mint and prosciutto salad with Pedro Ximénez syrup

Rockmelon, mint and prosciutto salad with Pedro Ximénez syrup

Serves 4



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


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.


RECIPE Rodney Dunn PHOTOGRAPHY Luke Burgess STYLING Pia Jane Bijkerk


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