Grilled Zucchini Salad with Melon & Prosciutto

5 from 1 vote

A simple Grilled Zucchini Salad made with juicy melon, prosciutto, toasted pine nuts and a zingy vinaigrette dressing. So delicious!

Prep Time2

Cook Time8

Total Time10

Course: Salad

Cuisine: Italian

Servings: people

1 small cantaloupe melon , scooped with melon baller or cut into medium-sized chunks
7 oz Prosciutto (200g)
2 zucchini , thinly sliced lengthways
2 tbsp pine nuts
1 small handful basil , finely chopped
1 small handful mint , finely chopped
1-2 tbsp olive oil

Heat a griddle pan on a medium to high heat. Drizzle the sliced zucchini with 1-2 tbsp of olive oil, sprinkle with salt and pepper then grill for 1-2 minutes on each side until cooked through and nice and charred. Set aside on a plate lined with kitchen paper.
In a small dry pan toast the pine nuts for around 30 seconds until browned and set aside. To make the dressing put all the ingredients in a bowl with a little salt and pepper and whisk until combined. Taste and add more honey if desired and set aside.
On serving plates place a few slices of zucchini followed by strips of prosciutto and melon. Sprinkle over some toasted pine nuts and fresh chopped basil and mint. Drizzle with the dressing and add a sprinkle of pepper then serve.

You can prep the zucchini in advance by grilling it and storing it in the fridge until you are ready to eat.
You can also prep the vinaigrette so when you are ready to serve all you need to do is assemble the salad.
Try and cut the zucchini (courgettes) thinly around 1/4 inch or 1/2 cm so they cook quicker.
You can use an indoor griddle pan or grill them outside on the BBQ to grill the zucchini.
You can also roast the zucchini in the oven for around 8-10 minutes until soft.
There's no need to salt the zucchini before making this salad.
You don't need to use a melon baller to cut the melon you can just cut it into small chunks.