Charred Melon and Prosciutto Platter
ready in 40 min.
Wash the rocket, spin dry and remove the stems.
Cut the melons in half, remove the seeds and slice into 2.5 cm thick slices. Cut the peel off the melons using a sharp knife. Mix the agave syrup and two tablespoons of lemon juice in a bowl. Season with salt, cayenne pepper and nutmeg and brush over the melons.
Place on a hot grill pan (if need be, on a disposable aluminium foil grill) and brown on both sides for about 10 minutes.
Arrange the rocket on a plate. Drape the Parma ham over the rocket and place the melon slices on top. Top with the shaved Parmesan. Drizzle the remaining lemon juice over the top, garnish with a few fresh basil leaves and serve.