Prosciutto with melon

Method

Select a ripe cantaloupe melon and cut it in half lengthways, scooping out the seeds with a spoon. Slice each half into thin wedges and carefully remove the skin with a sharp knife. Arrange the melon wedges on a serving platter, slightly overlapping them. Drape the thinly sliced prosciutto over the melon in loose folds, allowing the delicate ham to showcase its colour and texture. Drizzle lightly with extra virgin olive oil, season with fresh black pepper and sea salt, then garnish with fresh mint leaves and serve immediately at room temperature.