Grilled melons with Speck Alto Adige and rocket pesto - recipe

Course: starter
Style: modern
Level of difficulty: easy Plaited breadsticks with spelt and nut flour and Speck Alto Adige

Preparation time: 20 min.
Created by: Denise Schuster

Grilled melons with Speck Alto Adige PGI and rocket pesto

Ingredients
2 people
4 people
8 people

50 g rocket

1 sprig of mint

1 sprig basil

15 ml olive oil

1/2 lime

1/2 Galia melon

90 g slices of Speck Alto Adige PGI, thinly sliced

1/2 lemon

Salt, pepper

Fresh cress

100 g rocket

2 sprigs of mint

2 sprigs basil

30 ml olive oil

1 lime

1 Galia melon

180 g slices of Speck Alto Adige PGI, thinly sliced

1 lemon

Salt, pepper

Fresh cress

200 g rocket
4 sprigs of mint
4 sprigs basil
60 ml olive oil
2 limes
2 Galia melons
360 g slices of Speck Alto Adige PGI, thinly sliced
2 lemons
Salt, pepper
Fresh cress

Preparation

Rocket pesto preparation: Coarsely chop the rocket. Pluck the leaves from the mint and basil branches and put them into a chopper with the rocket. Add the olive oil and puree to a pesto. If the pesto is too thick, add a little water if necessary. Season with lime juice, salt and pepper.

Cut the melon in half, remove the seeds (core) and cut into slices. Sprinkle with lemon juice and grill or fry in a pan for 3 minutes on each side.

Place the melon slices on a plate. Roll up the Speck Alto Adige PGI and put it in between each slice. Sprinkle everything with the rocket pesto and garnish with fresh cress.

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