Rockmelon and Prosciutto with Herb Dressing and Polenta
Preparation time: 15 minutes
Cooking time: 20 mins + I hour chilling time
1 rockmelon, quartered, de-seeded, peeled and cut into 2cm thick slices, crossways
8 slices of prosciutto
1 hass avocado, sliced
1 cup rocket, washed and dried
3 cups water
1 cup instant polenta
1 tspn salt
½ cup olive oil
¼ cup lemon juice
2 tblspn fresh parsley, roughly chopped
3 tblspn fresh dill, roughly chopped
Salt and freshly ground pepper, to taste
Lightly grease a medium sized baking tray and line with baking paper.
In a medium saucepan bring water to the boil, then reduce heat. Add polenta in a gradual stream, stirring constantly. Stir for 5-10 minutes, until the polenta thickens. Stir in butter and salt. Remove from the heat.
Spread the polenta into pre-prepared baking tray. Allow to cool, then refrigerate until polenta is firm (about 1 hour)
To make the dressing, place olive oil, lemon juice, parsley and dill in a large bowl and mix well, adding salt and pepper to taste. Remove half the dressing and place aside. Place the avocado and rocket in the bowl containing the remaining dressing and gently combine.
Remove polenta from fridge and carefully upturn on a chopping board. Cut polenta into large triangles, lightly brush with olive oil and grill in a hot grill pan or BBQ plate, turning once, until char-grilled on both sides. Allow to cool.
Whilst polenta is cooling, roughly wrap the prosciutto slices around the chunks of rockmelon and arrange on a platter with the dressed rocket and avocado. Drizzle the remaining herb dressing over the top and serve with the polenta triangles.