This is such a beautiful light summer salad with such subtle and fresh flavours.
- 1Using a small melon baller, scoop balls from 1 rockmelon and ¼ watermelon.
- 2Place in a salad bowl with a 220g tub drained Cherry Bocconcini and ¾ cup torn mint or basil leaves.
- 3Add grated rind and juice of 1 lemon and 2 tablespoons olive oil. Season (with salt & Pepper) and toss to combine.
- 4Serve topped with 100g torn prosciutto.
Member recipes are not tested by the CHOW food team.