Charred watermelon, burrata & Parma ham salad

Name: Charred watermelon, burrata & Parma ham salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: ½ Waitrose Mini Watermelon; 20 g hazelnuts; 2 tsp Cooks’ Ingredients Mexican Style Seasoning; 90 g pack No.1 Prosciutto di Parma; 112 g tub No.1 Egyptian Monastery Olives, pitted and halved; 285 g tub No.1 Italian Burrata, drained; 25 g wild rocket or other salad leaves

Paul Gamble's recipe makes the most of the classic pairing of melon and Parma ham, dialling up the flavours and adding contrasting textures to create an inviting summer salad.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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½ Waitrose Mini Watermelon
20g hazelnuts
2 tsp Cooks’ Ingredients Mexican Style Seasoning
90g pack No.1 Prosciutto di Parma
112g tub No.1 Egyptian Monastery Olives, pitted and halved
285g tub No.1 Italian Burrata, drained
25g wild rocket or other salad leaves

For the dressing

1 clove/s garlic
1 tbsp white wine vinegar, plus 1 tsp
1 unwaxed lime, juice and zest
1 tbsp caster sugar
6 sprig/s ster sugar 6 sprigs oregano, leaves chopped
80ml olive oil

Cut the watermelon into 1cm thick slices, leaving the skin on. Heat a griddle and sear the melon until charring, in 2 batches if necessary. Remove and allow to cool.
Meanwhile, make the dressing. Finely chop the garlic, crush to a purée with the back of a knife, then add to a mixing bowl. Add the vinegar, lime zest and juice, sugar and oregano. Whisking continuously, slowly pour in the oil until fully incorporated. Season and set aside.
Lightly toast the hazelnuts in a dry pan over a medium heat, then cool and roughly chop.
When the melon has cooled, remove the skin and cut into bitesized pieces. Dust with a little Mexican-style seasoning
Arrange the prosciutto slices on a large plate, and ruffle them to give height. Scatter the melon and olives among the ham. Tear over the burrata and scatter with the rocket.
Drizzle over the dressing, add a sprinkle of Mexican-style seasoning and the chopped toasted hazelnuts, then serve.

Cook’s tip

Cooks’ Ingredients Mexican Style Seasoning is made with pasilla and ancho chillies, smoked paprika and oregano, and is so versatile. I marinate chicken, fish or vegetables with it and even sprinkle it on chips.

If you have time, prepare the watermelon and add porous fruit that soaks up flavours to enhance it even more.

If you’re extra hungry, serve with slices of warm baguette.

Typical values per serving when made using specific products in recipe