Melon & Proscuitto Salad

Khanh Ong

Ingredients:

6 slices of Prosciutto
1 cup of rocket
1⁄2 a rock melon
150g watermelon
1⁄2 bunch of mint
1⁄2 bunch of basil
30g Pecorino shaved
2 tbsp Balsamic vinegar
2 tbsp EVOO

Method:

Preheat oven to 180C
Place prosciutto on baking tray for 5 minutes or until crispy.
Arrange rocket, Melons cut into thin wedges over flat platter or wooden board.
Roughly tear mint and basil and scatter over
Add the shaved pecorino
Mix the vinegar and EVOO and dress the salad.
Top with crispy prosciutto

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