Grilled prosciutto-wrapped cantaloupe with chimichurri

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!