![Grilled prosciutto-wrapped cantaloupe with chimichurri](https://images.services.kitchenstories.io/0fHU-YpozdYFY8Xn5gBaxK-shyQ=/3840x0/filters:quality(85)/images.kitchenstories.io/wagtailOriginalImages/R2096-photo-final-001-16x9.jpg)
Grilled prosciutto-wrapped cantaloupe with chimichurri
Ingredients
Utensils
cutting board, knife, wooden skewer, blender, grill pan, tongs
Nutrition per serving
Step 1/4
- 1 cantaloupe
- cutting board
- knife
Halve the melon and remove the seeds with a spoon. Cut each half into 6 wedges and remove the peel with a knife.
Step 2/4
- 12 slices prosciutto
- wooden skewer
Wrap a piece of prosciutto around each melon wedge and skewer onto a wooden skewer.
Step 3/4
- 15 g parsley
- 15 g cilantro
- 5 g oregano
- 1 chili
- 1 clove garlic
- ¼ tsp ground cumin
- 1 lime
- 50 g olive oil
- salt
- blender
For the chimichurri, add parsley, cilantro, oregano, chili, garlic, cumin, lime juice, olive oil, and some salt to a blender and process into a fine paste.
Step 4/4
- 100 g arugula
- grill pan
- tongs
Grill the melon skewers on each side on a very hot grill pan for approx. 3 min. Serve with arugula and chimichurri. Enjoy!
Enjoy your meal!