200g finely sliced prosciutto
1 small wedge seedless watermelon, cut into cubes 50g
fresh shaved parmesan
2 teaspoons crushed mixed peppercorns
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
½ bunch fresh mint, finely chopped, a few leaves reserved for garnish
1 teaspoon of white sugar
1 Preheat the grill to high and place the prosciutto on the grill rack and cook for 2-3 minutes until just crisp. Drain on kitchen paper and allow to cool, break into large pieces.
2 Mix together the seedless watermelon cubes and chopped mint and then place on a serving plate. Top with the crispy prosciutto pieces and the parmesan.
3 Whisk together the olive oil, vinegar, crushed peppercorns and sugar until the sugar dissolves. Pour over the salad. Garnish with remaining mint leaves.