Melon & Proscuitto SaladKhanh Ong
- 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
- 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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