Rockmelon, prosciutto & haloumi skewers


You’ll need 8 x 16cm bamboo skewers for this recipe.

1 small rockmelon

8 thin slices prosciutto, halved lenghtways

200g haloumi cheese, cut into 2-3cm cubes

Rocket leaves, to serve

Extra virgin olive oil, to serve


Preperation: about 30 minutes – Cooking: about 3 minutes – Serves: 4 as an appetizer

Step 1: Soak bamboo skewers in water for 10 minutes. Meanwhile, peel, deseed and cut rockmelon into 3cm cubes. Wrap each rockmelon cube in a slice of prosciutto. Carefully thread rockmelon and haloumi cheese cubes onto skewers.

Step 2: Preheat a large non-stick frying pan over medium-high heat. Add skewers and cook, turning often, for 2-3 minutes until the haloumi is hot. Serve skewers with rocket leaves and a drizzle of extra virgin olive oil.

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