6
Easy
20 minutes, plus 2 hours’ chilling time
10 minutes
1. Place the water, almonds and garlic into a blender and blend at a high speed until milky. Add the bread and blend until smooth. Season with salt, then blend in the vinegar and olive oil.
2. Strain the ajo blanco through a sieve into a sealable container, then chill for 2 hours.
3. Heat a pan, add the caster sugar and allow it to melt and caramelise, stirring occasionally. Scatter the almonds onto a sheet of greaseproof paper, then pour over the caramelised sugar, covering the almonds to create a thin layer. Allow to cool until set, then break into shards.
4. To assemble the platter, pour the ajo blanco into a deep serving platter. Slice the melon into wedges and wrap with prosciutto slices. Arrange on a platter and top with the almond shards.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl
