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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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