Grilled prosciutto-wrapped cantaloupe with chimichurri

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!