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Melon, bocconcini and prosciutto salad
Photography: Dean Wilmot

Ingredients

  • 1 rockmelon
  • ¼ watermelon
  • 220g bocconcini
  • 100g prosciutto
  • ¾ cup torn mint or basil leaves
  • grated rind and juice of 1 lemon
  • 2 tbls olive oil

Melon, bocconcini and prosciutto salad

By Lucy Nunes
  • Serving size: Serves 10 or more
  • Cooking time: Less than 15 minutes
Method

Using a small melon baller, scoop balls from 1 rockmelon and ¼ watermelon.

Place in a salad bowl with a 220g tub drained bocconcini and ¾ cup torn mint or basil leaves.

Add grated rind and juice of 1 lemon and 2 tablespoons olive oil. Season and toss to combine.

Serve in shot glasses topped with 100g torn prosciutto.

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