Melão curado no gim com presunto de Parma, hortelã e romã

Ingredientes

• 1/2 cantaloupe melon
• 1/2 Galia melon
• 2 x 80g packs Parma ham
• 80 g pomegranate seeds
• 1/4 x 30g pack fresh mint, leaves picked
• crusty bread and butter, to serve (optional)
• 75 g caster sugar
• 75 ml white wine vinegar
• 1/3 x 30g pack fresh mint leaves
• 100 ml gin

Modo de preparo

1. 1

   For the gin dressing, add all the ingredients apart from the gin to a saucepan and bring to the boil. Once the sugar has dissolved, remove from the heat, cover and leave to infuse and cool (about 15 minutes).

2. 2

   Once cooled, pass the mixture through a sieve into a bowl and stir in the gin.

3. 3

   Use a melon baller to scoop balls from the melon flesh. Place them all in a bowl, pour over the gin dressing and toss to coat. Season with a small pinch of salt, then transfer to the fridge and chill for at least 30 minutes to allow the flavours to infuse.

4. 4

   Remove the melon from the fridge and return to room temperature. Divide the melon balls among plates and pour over the juices left in the bowl. Arrange 2 slices of Parma ham on each plate, then scatter with the pomegranate seeds and mint leaves. Serve with bread and butter, if liked.