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Prosciutto and rockmelon salad with honey mustard dressing
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Prosciutto-wrapped rockmelon salad: a perfect blend of sweet and salty for summer.
Ingredients:
  • 1/2 rockmelon
  • 8 thin slices prosciutto
  • 28.60 gm honey
  • 40.00 ml red wine vinegar
  • 11.80 gm wholegrain mustard
  • 2 baby gem lettuces, leaves separated
  • 1 Lebanese cucumber, peeled into ribbons
  • 180g tub mini bocconcini, drained
  • 250.00 ml fresh basil leaves
Instructions:
  • Peel the rockmelon and cut it into 8 wedges. Wrap each rockmelon wedge with a slice of prosciutto.
  • Combine the honey, oil, vinegar, and mustard in a small jug. Season with salt and pepper to taste.
  • In a bowl, add the lettuce and drizzle half of the dressing over it. Mix well to ensure the lettuce is evenly coated.
  • Assemble rockmelon wedges, cucumber, bocconcini, and lettuce on a platter. Drizzle with the remaining dressing and sprinkle with basil leaves before serving.

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