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Melon Platter with Mint and Prosciutto
250-300g mixed watercress tips, rocket leaves and/or microgreens 1⁄2 rock melon, deseeded, peeled and thinly sliced 1⁄2 honeydew melon, deseeded, peeled and thinly sliced 2 tbsp lime juice 20 mint leaves, finely torn 2 limes, halved and very thinly sliced 10-12 very thin slices prosciutto 1 cup toasted pistachios (optional) To garnish a sprig of mint
© Annabel Langbein Media
Arrange watercress tips, rocket leaves or microgreens on a large platter and top with slices of rock melon and honeydew melon.
Drizzle with lime juice and scatter with mint leaves and lime slices. Roll prosciutto slices into loose rosette shapes and arrange over the platter. Sprinkle with pistachios, if using. Garnish with a sprig of mint and serve.
Melon Platter with Mint and Prosciutto can be assembled up to an hour before serving and kept in the fridge until needed.
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