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Watermelon and jamon with parsley picada
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Succulent watermelon and savory ham unite in this vibrant summer dish.
Ingredients:
- 30g blanched whole almonds, roasted
- 1 slice rustic-style bread, toasted
- 1/2 clove garlic
- 125.00 ml firmly packed flat-leaf parsley
- 80ml (1/3 cup) extra virgin olive oil
- 1 tsp sherry or red wine vinegar
- 1.6kg piece seedless watermelon
- 16 slices jamon or prosciutto, halved lengthwise
Instructions:
- Begin by pulsing almonds, bread, garlic, and parsley in a food processor until coarsely chopped. Mix in oil and vinegar, then season to taste. Cut watermelon into 2cm by 4cm squares, wrap with ham, and garnish with a sprinkle of parsley picada. Serve and enjoy.
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