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Grilled prosciutto-wrapped cantaloupe with chimichurri
Ingredients
Utensils
cutting board, knife, wooden skewer, blender, grill pan, tongs
How-To Videos
See allHow to prepare a honeydew melon
Chimichurri sauce
Nutrition per serving
Step 1/ 4
- ⅓ 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
- 4 slices prosciutto
- wooden skewer
Wrap a piece of prosciutto around each melon wedge and skewer onto a wooden skewer.
Step 3/ 4
- 5 g parsley
- 5 g cilantro
- 1⅔ g oregano
- ⅓ chili
- ⅓ clove garlic
- ⅛ tsp ground cumin
- ⅓ lime
- 16⅔ 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
- 33⅓ 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!
Tags
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