Prue’s Fried Watermelon and Prosciutto with Sweet Balsamic
Prep Time – 10-12 minutes
Cook Time – 8-10 minutes + 5 minutes for pine nuts
Serves 4
Ingredients:
- 1 tbsp pine nuts
- 1 small watermelon
- 8 slices of prosciutto
- 3 tbsp olive oil
- A small handful of rocket leaves
- 60g feta, crumbled
- A handful of pomegranate seeds
- Balsamic glaze to serve
- Salt and pepper to season
Method:
- Toast the pine nuts in a dry frying pan over a medium heat until golden. Tip out onto a saucer to cool.
- With a large sharp knife, halve the melon across the equator and carefully cut 2.5 cm (1in) wide, even slices from each half. Trim the skin from the watermelon slices, then cut eight batons about 7.5cm (3in) long. (I’m afraid you won’t need the rest of the melon but you could use it to make the Watermelon Blocks with Spiced Seeds on page 117).
- When ready to cook (but not before or the salt in the ham will draw out the water in the melon and make it slippery) wrap a slice of prosciutto around each melon piece.
- Heat half the olive oil in a large frying pan over a high heat. Once it is hot, fast-fry the watermelon, in batches, frying the side with the ham join first, to stop it unravelling as you turn the baton to fry on all sides. You want to fry fast enough that the prosciutto crisps up and browns and the watermelon stays raw inside. Remove from the pan and set two batons on each serving plate.
- Scatter over the rocket, feta, toasted pine nuts and pomegranate seeds. Drip or drizzle the rest of the olive oil over the plates and add a touch (not more than a teaspoon per plate) of balsamic glaze to each one. Season lightly with salt (remember the ham is salty) and generously with coarsely milled black pepper.