Fast Recipes

Rockmelon, mint and prosciutto salad with Pedro Ximénez syrup

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

By Rodney Dunn
  • Serves 4
Rockmelon, mint and prosciutto salad with Pedro Ximénez syrup
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.