Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Cornflake marshmallow treats
Snack recipes

Cornflake marshmallow treats

10 minutes
Fried cauliflower
Cauliflower recipes

Fried cauliflower

10 minutes per batch
Aglio e olio with spinach
Pasta recipes

Aglio e olio with spinach

15 minutes
  • Home
  • Recipes
  • Dairy free
Twisted garibaldi
Beverage recipes

Twisted garibaldi

Potato salad with granola sprinkle
Nightshade recipes

Potato salad with granola sprinkle

35 minutes
Brussel sprouts with chilli crisp
Christmas recipes

Brussel sprouts with chilli crisp

40 minutes
Loadshedding one-pot chicken
Chicken recipes

Loadshedding one-pot chicken

Classic toffee apples
Apple recipes

Classic toffee apples

15 minutes
Candy sugar tree
Christmas dessert

Candy sugar tree

15 minutes
Whole roasted fish
Christmas recipes

Whole roasted fish

45 minutes
Seafood jambalaya
Prawns and

Seafood jambalaya

35 minutes
Pineapple-and-chipotle-glazed gammon
Christmas recipes

Pineapple-and-chipotle-glazed gammon

2½ hours
Leg of lamb kebabs
Braai recipes

Leg of lamb kebabs

30 minutes
Lamb-and-spelt spinach farci
Lamb recipes

Lamb-and-spelt spinach farci

40 minutes
Melon and prosciutto on ajo blanco
Salad recipes

Melon and prosciutto on ajo blanco

10 minutes
  • 13 of 166
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Melon and prosciutto on ajo blanco

By Khanya Mzongwana
6
Easy
20 minutes, plus 2 hours’ chilling time
10 minutes

Ingredients

    For the ajo blanco:

  • 3 cups ice-cold water
  • 170 g blanched almonds
  • 2 cloves garlic
  • 200 g fresh ciabatta, cut into large cubes
  • salt, to taste
  • 2 T sherry vinegar
  • ¼ cup olive oil
  • 200 g caster sugar
  • 55 g flaked almonds
  • 8 slices prosciutto
  • ¼ spanspek, cut into wedges

Method

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.

Find more salad recipes here.

Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl