Minty Seedless Watermelon with Crispy Prosciutto

Santa Claus is coming to town - but Seedless Watermelon has been here all year round! Join Santa and Rudolph in painting the town red this Christmas, with serves of juicy, red Seedless Watermelon. Packed up in a festive green wrapping, it’s the perfect ingredient to present to your guests and contemporise your Christmas dishes!

Made of 92% water, Seedless Watermelon freshens up a hot Aussie Christmas, whether served in chilled chunky slices for dessert, or tossed together with seasonal ingredients including mint, rocket and freshly cooked prawns.

So to sweeten up your feast, move the bon-bons aside and throw together some of the Seedless Watermelon ideas below, and give your taste buds a real treat this Christmas

Ingredients

200g finely sliced prosciutto
1 small wedge Seedless Watermelon, cut into cubes
50g fresh shaved parmesan
2 teaspoons crushed mixed peppercorns
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Red Wine Vinegar
½ bunch fresh mint, finely chopped, a few leaves reserved for garnish
1 teaspoon of white sugar

Method
1. Preheat the grill to high and place the prosciutto on the grill rack and cook for 2-3 minutes until just crisp. Drain on kitchen paper and allow to cool, break into large pieces.
2. Mix together the Seedless Watermelon cubes and chopped mint and then place on a serving plate. Top with the crispy prosciutto pieces and the parmesan.
3. Whisk together the olive oil, vinegar, crushed peppercorns and sugar until the sugar dissolves. Pour over the salad. Garnish with remaining mint leaves.
Serving size: Serves 4

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