Cantaloupe, Prosciutto and Rocket Salad

Bursting with fruity flavours, this salad is perfect for dining al fresco.

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy
225g fresh rocket, rinsed and spun dry
60ml olive oil
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-sized pieces

In a medium bowl toss the rocket with 2 tablespoons of the olive oil, salt, and pepper. Taste and adjust the seasoning, adding more olive oil as needed to lightly coat the rocket.

Arrange the cantaloupe wedges on a large serving plate, top with the prosciutto and then the dressed rocket salad.

Serve immediately.

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