Mixed herb, rockmelon and prosciutto salad

Recipes / Salads

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

Recipe «Mixed herb, rockmelon and prosciutto salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.