Watermelon, Prosciutto and Broad Bean Salad with Gremolata

This Watermelon, Prosciutto and Broad Bean Salad with Gremolata is a very light and refreshing dish for the hot days we’ve been having lately. I had quite a number of broad beans leftover from last season which needed to be used, so I came up with this dish – a culmination between two seasons using both broad beans and watermelon. The result is simply delicious, and coupled with Midlands Speciality Products‘ prosciutto, the flavours are sensational. I love gremolata with most things, but it works extremely well with this salad. You will need, for the Gremolata:

2 cloves of garlic
2 tsp white wine vinegar
50g chopped parsley
50g chopped coriander
Zest of one large lemon
A few leaves of mint
Salt and black pepper
Olive oil
In a food processor, blitz together all the ingredients except for the salt, pepper and olive oil. Once finely processed, add a solid drizzle of olive oil until the mixture thickens and the flavour is balanced. Season with salt and black pepper

For the salad:

A chunk of watermelon sliced into strips
A pack of Midlands Speciality Products prosciutto ham
A handful of blanched and shelled broad beans
Artichoke hearts
Chevin goats cheese
Toasted sesame seeds
Black onion seeds
Flake salt
Freshly cracked black pepper

Arrange the ingredients as desired on top of the slices of watermelon. Drizzle with the gremolata and garnish with pea sprouts. Finish off with a crack of black pepper and flaked salt. Enjoy!

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Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Latest posts by Alex Poltera (see all)

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