Grilled prosciutto-wrapped cantaloupe with chimichurri
Based on 10 ratings
Difficulty
Easy 👌30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
4 slices
prosciutto
â…“
cantaloupe
5 g
parsley
5 g
cilantro
1â…” g
oregano
â…“
chili
â…“ clove
garlic
â…› tsp
ground cumin
â…“
lime
16â…” g
olive oil
33â…“ g
arugula
salt
MetricImperial
Utensils
cutting board, knife, wooden skewer, blender, grill pan, tongs
How-To Videos
How to prepare a honeydew melon
Chimichurri sauce
Nutrition per serving
Cal176
Protein10 g
Fat11 g
Carb10 g
Step 1/4
- â…“ 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
- 1â…” g oregano
- â…“ chili
- â…“ clove garlic
- â…› tsp ground cumin
- â…“ lime
- 16â…” 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
- 33â…“ 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!
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