Feeds 4
Prep 7 mins
Cooking Time 0 mins
Ingredients
Heart of a baby cos lettuce
6-8 slices of prosciutto
4 wedges of rockmelon (halved)
1/2 a cup of grape or cherry tomatoes
1/4 cup of fresh mint leaves
1/4 cup of fresh basil leaves
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of sea salt
Optional: add finely slices eshallots, baby bocconcini and/or some pomegranate seeds
Method
Assemble all the ingredients in a large platter. Scattering the cos lettuce leaves and topping with the rockmelon wedges, tomatoes and roughly torn basil and mint leaves.
Roll the prosciutto and place it throughout the salad.
Whisk the olive oil and vinegar. Spoon over the top of the salad. Sprinkle over the sea salt.
