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Melon Medley

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Ideal as a light main course or a refreshing starter – our recipe for melon medley with prunes, rocket and prosciutto ham has everything you need for lunch.

  • Prep Time: 35
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R422

Ingredients

Units Scale

8 thin slices of Serrano ham
200 g rocket
juice of 1 1/2 lemons
2 tbsp of maple syrup
salt, freshly ground pepper
3 tbsp olive oil
1 small honeydew melon
12 Sunsweet prunes

Instructions

  1. Line a baking tray with baking paper and lay the ham slices smoothly on top. Place a second layer of baking paper over the ham and weigh the whole thing down with large ovenproof dishes. Bake in a preheated oven (electric oven: 180 °C/ fan: 160 °C) for approx. 15 minutes until crispy.
  2. Wash the rocket and spin dry. Make a marinade by mixing together the lemon juice, 2 tablespoons of water, the maple syrup, salt, pepper and olive oil. Mix the rocket with some of the marinade and arrange on plates. Cut the melon into small wedges, remove the seeds, cut away the rind, dice the flesh and scatter over the rocket. Cut the prunes in half crosswise, add to the salad and drizzle the remaining marinade over everything. Break the Serrano into pieces and sprinkle over the top.
  3. Sprinkle with freshly ground pepper.

Notes

MK2

Nutrition

Find it online: https://sunsweet.eu/recipes/r422-melon-medley/