CHARENTAIS MELON, PROSCIUTTO, WILD ROCKET AND PECORINO SALAD
Ingredients
- 16 slices prosciutto
- 1 charentais melon
- 8-12 wild rocket leaves
- 75ml/2½fl oz virgin olive oil
- sea salt and freshly ground black pepper
- 100g/3½oz pecorino cheese
Directions
- Remove the outer skin from the melon. Cut in half and remove and discard the seeds. Slice the melon thinly and arrange on the serving plate
- together with the sliced prosciutto. Wash and drain the wild rocket
- and sprinkle a few leaves over the top.
- Using a potato peeler
- shave the pecorino cheese over the salad
- drizzle with olive oil and a little sea salt before serving.
