Preheat BBQ grill or chargrill pan to high.
Whisk together honey and lime juice. Season. Brush over corn (reserve remaining honey and lime glaze), then grill for 8-10 mins, turning every few minutes, until blackened. Remove corn from BBQ/pan.
Add diced prosciutto to a cold frypan, then place over a medium heat and fry for 6-8 mins or until golden and crispy. Use tongs to remove prosciutto from the pan, then drain on absorbent towel. Reserve 2 tbsp prosciutto oil, whisking it into the honey and lime glaze.
Arrange watercress on a large serving plate. Drizzle with honey and lime glaze as a dressing. Top with grilled corn cobs, a generous handful of hommus chips and fried prosciutto. Use a vegetable peeler to shave manchego cheese over the top just before serving.
Nutritional values quoted are averages per serve.
Serving size – 270g.
- 2 tbsp honey
- Juice from 1 lime
- 4 cobs corn, cleaned
- 6 cups watercress
- 100g single piece of flat pancetta (or speck), diced
- 100g manchego cheese
- Sea salt and freshly cracked black pepper
- The Wholesome Food Company Heavenly Hommus Chips, to serve