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Griddled melon salad with cured ham and tomato

Name: Griddled melon salad with cured ham and tomato
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Melon (seedless flesh); 100 g Serrano ham; 350 g Tomato; 100 g Purple onion; 40 g Rocket; 40 g Olives (pitted green); 40 g Extra virgin olive oil (30 g dressing and 10 g griddle); 20 ml Vinegar (sherry); 3 g Basil; 3 g Mint; 3 g Parsley; 1 g Salt

Total time26 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Griddled melon with tomatoes, rocket, cured ham and a mint and basil dressing.

20 minprep

6 mincooking

4servings

976 kcalwhole recipe

244 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 26 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Salad 15 to 30 minutes Home-style

Gluten-free and 9 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

Griddling

Appliances

GriddleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow calorieLow carbohydrate

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

15 to 30 minutes

What you need

Ingredients

Melon seedless flesh 600 g
Serrano ham 100 g
Tomato 350 g
Purple onion 100 g
Rocket 40 g
Olives pitted green 40 g
Extra virgin olive oil 30 g dressing and 10 g griddle 40 g
Vinegar sherry 20 ml
Basil 3 g
Mint 3 g
Parsley 3 g
Salt 1 g

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Let’s get cooking

Method

Dice the tomato and onion and slice the olives. Mix with chopped basil and mint, vinegar, 30 g oil and salt. Wash and dry the rocket.
Cut the melon into 2 cm slices. Brush the griddle with the remaining 10 g oil and sear the melon over high heat for 2–3 minutes per side without letting it collapse. Cut into large pieces.
Divide the rocket, melon and tomato mixture between four plates. Add the ham in strips and finish with parsley. Serve while the melon is still warm.