Name: Melon, prosciutto and stracciatella with chilli-fennel salt
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: ½ tsp dry-roasted fennel seeds, crushed with mortar and pestle; ¼ tsp chilli flakes; 250 gm stracciatella, at room temperature; 1/4 watermelon, flesh scooped with a melon baller; 1/2 rockmelon, flesh scooped with a melon baller; 1/4 honeydew melon, flesh scooped with a melon baller; 6 slices prosciutto; MINT DRESSING; 125 ml (½ cup) extra-virgin olive oil, plus extra to serve; 2 tbsp white balsamic vinegar; 1 garlic clove, finely grated; Finely grated zest of 1 lemon, plus 1 tbsp lemon juice; 1/2 cup (firmly packed) mint leaves, plus extra small leaves to serve

Melon, prosciutto and stracciatella with chilli-fennel salt

A fresh take on prosciutto and melon.

melon balls with prosciutto and straciatella salad on a plate

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Serves 6

Makes 1

Prep

20M

A deconstructed version of prosciutto-wrapped melon, Gourmet Traveller‘s Maxwell Adey offers a new crowd-pleasing side dish. The perfect addition to a summer feast, the colourful balled melon and mint, complement the salty prosciutto and creamy stracciatella to create a stunning depth of flavour. Make as a side (or ‘salad’), or enjoy it all to yourself!

Ingredients

½ tsp dry-roasted fennel seeds, crushed with mortar and pestle

¼ tsp chilli flakes

250 gm stracciatella, at room temperature

1/4 watermelon, flesh scooped with a melon baller

1/2 rockmelon, flesh scooped with a melon baller

1/4 honeydew melon, flesh scooped with a melon baller

6 slices prosciutto

MINT DRESSING

125 ml (½ cup) extra-virgin olive oil, plus extra to serve

2 tbsp white balsamic vinegar

1 garlic clove, finely grated

Finely grated zest of 1 lemon, plus 1 tbsp lemon juice

1/2 cup (firmly packed) mint leaves, plus extra small leaves to serve

Method

For chilli-fennel salt, combine spices and 1 tsp sea salt flakes in a bowl.

For dressing, place all ingredients in a high-speed blender, blend until bright green and smooth, then season to taste.

Spoon stracciatella onto a large shallow serving bowl, season with a little chilli-fennel salt and pepper to taste. Top with melon, prosciutto and mint. Drizzle with mint dressing and scatter with extra chilli salt to serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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