Melon, Prosciutto & Mozzarella Salad

Our guest blogger and Katrina Lander @fitnessfodmap_ guest edits this blog post for Cole & Mason UK.

My Cole & Mason large Barkway acacia serving board is something that always makes an appearance when I have guests over! It’s a beautiful way to present food and makes for a great centrepiece. This recipe is one I serve as a starter, it’s super simple, refreshing and largely versatile.

Prep: 10 minutes

Difficulty: Easy

Serves : 4 as a starter

Ingredients:

• 120g Wild rocket
• 6 slices prosciutto, torn into bite sized pieces
• 1 Mozzarella ball, torn into bite sized pieces
• Half honeydew melon, segmented and cut into chunks
• Large handful fresh basil, leaves picked, larger leaves torn
• Balsamic glaze
• 1 Tbsp extra virgin olive oil
• ¼ Lemon juice

Method:

1. Start with a bed of rocket. Loosely lay the prosciutto over the rocket, and scatter the mozzarella, melon, and lastly the fresh basil leaves.
2. Drizzle a generous serving of balsamic glaze, extra virgin olive oil and lemon juice

Top Tips:

• Serve with crusty bread and/or crackers.
• This recipe is largely versatile, and a great way to add some of your favourite salad ingredients to – why not try mixed baby tomatoes, fresh mint?