Name: Melon ‘n’ ham,but not as you know it
Cook time: 30 min
Yield: 6-8 as part of a shared spread
Cuisine: Italian,Mediterranean
Ingredients: 200g thinly sliced prosciutto (check gluten-free if required),at room temperature; 2 balls burrata,at room temperature; ¼ large rockmelon,peeled,seeds removed,evenly sliced; ¼ large honeydew melon,peeled,seeds removed,evenly sliced; fennel fronds (if cooking,use the reserved fronds); arils from 1 pomegranate

Melon,ham and burrata salad.Katrina Meynink

easyTime:<30 minsServes: 6-8 as part of a shared spread

Turning that summer antipasto into more of a salad situation is a win come Christmas Day. It looks glorious and tastes like all your favourite things on one plate. (Or is that just me?)

To make this dish really sing,make sure the prosciutto and burrata are not fridge-cold. You want that contrast of indulgent cheese and soft ham with the crunch of the melon.

Ingredients

200g thinly sliced prosciutto (check gluten-free if required),at room temperature
2 balls burrata,at room temperature
¼ large rockmelon,peeled,seeds removed,evenly sliced
¼ large honeydew melon,peeled,seeds removed,evenly sliced
fennel fronds (if cookingthe porchetta,use the reserved fronds)
arils from 1 pomegranate

Dressing

1 garlic clove,crushed
¼ cup extra virgin olive oil
1 generous tbsp sweet balsamic vincotto (or balsamic glaze)
zest and juice of ½ lemon

Method

Step1
Combine the dressing ingredients in a bowl and set aside.
Step2
Cut each slice of melon in half and wrap with a slice of prosciutto. Place in a large serving bowl or platter. Add the two balls of burrata and any leftover slices of prosciutto. Scoop the pomegranate arils into any gaps on the plate and scatter with fennel fronds. Season generously with salt and pepper and spoon over the dressing.