Mixed herb, rockmelon and prosciutto salad

Cooking Salads Mixed herb, rockmelon and prosciutto salad

Drizzle zesty dressing over this fast and fresh rockmelon and prosciutto salad.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Make Lemon dressing Place lemon juice, oil, mustard and sugar in a screw-top jar. Season. Secure lid. Shake to combine.
  2. Place endive, basil, parsley, mint and chives in a bowl. Combine. Add rockmelon, prosciutto, bocconcini and dressing. Toss to combine. Arrange on a platter. Serve.

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1 bunch baby endive, trimmed
1/2 cup small fresh basil leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
2 tbsp chopped fresh chives
1/2 medium rockmelon, peeled, thinly sliced
100g thinly sliced prosciutto, torn
125g tub large bocconcini, drained, torn
2 tbsp lemon juice
1 tbsp Red Island extra virgin olive oil
1/4 tsp dijon mustard
Pinch of caster sugar

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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