INGREDIENTS

• 1 long red chilli, seeds removed, very finely chopped
• ½ cup (125ml) extra virgin olive oil
• ¼ cup (60ml) vincotto
• ½ honeydew melon or spanish melon
• ½ rockmelon
• 12 slices prosciutto, torn
• 125g shaved pecorino Pepato (a hard sheep’s milk cheese studded with peppercorns)
• Mint leaves, to serve

METHOD

1. Combine chilli, oil and vincotto in a bowl and season. Set aside.
2. Cut the melons into thin slices and arrange on serving plates with the prosciutto.
3. Scatter with the pecorino and mint, drizzle with the chilli dressing and serve. Serves 6.

Recipe by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.