Quick recipe finder Charentais melon, prosciutto, wild rocket and pecorino salad
By James Martin
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
Method
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.
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