Rockmelon and mozzarella salad with prosciutto pangrattato

Name: Rockmelon and mozzarella salad with prosciutto pangrattato recipe
Yield: 6
Ingredients: 1 small rockmelon; 2 x 125g fresh mozzarella balls, torn; 25g snow pea tendrils; 2 tbs finely chopped chives; 2 tbs extra virgin olive oil; 4 slices (55g) prosciutto, finely chopped; 1 cup (70g) fresh breadcrumbs; 1 tsp fennel seeds; 1 garlic clove, crushed; 1 bunch chives, roughly chopped; 1/3 cup (80ml) extra virgin olive oil; 1 tbs apple cider vinegar (we used Woolworths Macro apple cider vinegar); 2 tsp runny honey

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by Georgina Esdaile

Food Editor

Nov 18, 2021

Melon and mozz may not seem like a common combo, but trust us, it's a match made in heaven.

1 small rockmelon
2 x 125g fresh mozzarella balls, torn
25g snow pea tendrils
2 tbs finely chopped chives

Prosciutto pangrattato

2 tbs extra virgin olive oil
4 slices (55g) prosciutto, finely chopped
1 cup (70g) fresh breadcrumbs
1 tsp fennel seeds
1 garlic clove, crushed

Chive dressing

1 bunch chives, roughly chopped
1/3 cup (80ml) extra virgin olive oil
1 tbs apple cider vinegar (we used Woolworths Macro apple cider vinegar)
2 tsp runny honey

Method

1.

For the prosciutto pangrattato, heat oil in a small frypan over medium-high heat. Add prosciutto and cook, stirring regularly, for 2-3 minutes until golden and crisp. Add breadcrumbs, fennel seeds and garlic, and cook, stirring regularly, for a further 5-6 minutes until breadcrumbs are toasted. Season with salt flakes and freshly ground black pepper. Set aside to cool.
2.

For the chive dressing, place all ingredients in a jug and use a stick blender to blend until smooth and emulsified. Season with salt flakes and freshly ground black pepper. Set aside.
3.

Remove the seeds and skin from the rockmelon. Cut into thin wedges.
4.

When ready to serve, arrange rockmelon on a serving plate. Top with mozzarella, snow pea tendrils and chopped chives. Season, drizzle with chive dressing and sprinkle over the pangrattato. Serve immediately.