Ingredients

Method

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

Ingredients

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