Rockmelon and Prosciutto Salad


1 rockmelon cut into thin slices

1/2 cup mint leaves torn

1 lemon juice only

1 1/2 tbsp olive oil

1/2 tsp balsamic vinegar

150 g prosciutto

125g buffalo mozzarella

1 sprinkle salt *to season

1 sprinkle pepper *to season


Slice up the rockmelon and assemble it onto a large serving plate.

Sprinkle the lemon juice, balsamic vinegar & olive oil onto the plate and season with salt and pepper.

Arrange the prosciutto onto the platter, wrapping up the pieces into individual balls.

Shred the buffalo mozzarella, and arrange over the melon and prosciutto.

Finally, tear mint leaves and sprinkle on top!

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