Ingredients
Salad
- ½ rockmelon, peeled and sliced
- ½ honeydew melon, peeled & sliced
- 125g torn fresh mozzarella
- 100g prosciutto
- 4 tablespoon green dressing
- small handful fresh basil leaves
- salt & pepper
Green dressing
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice
- 1 tablespoon sugar
- 1 teaspoon chilli flakes
- large handful of parsley, including stems
- large handful of coriander, including roots
- large handful of spinach
- 3 tablespoons white wine vinegar
- 1 cup rice bran oil
- salt & pepper
Method
Green dressing
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Add garlic, mustard, lemon juice, sugar and chilli flakes to the bowl of your food processor.
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Pulse to break down the garlic. Add herbs and spinach, then blitz to a paste.
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With the food processor still running, add the vinegar and then drizzle in the oil.
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Season with salt and pepper to taste.
Salad
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Arrange melon slices on individual plates, or across a big platter if you are serving communally.
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Dot with pieces of mozzarella. Take lengths of prosciutto and scrunch them up into messy rolls, and place around the plate.
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Spoon over the green dressing and season generously with salt and pepper. Finish with a sprinkling of basil leaves.
Notes
Salad: Makes 4 serves / Takes 10 minutes / gluten-free
Green dressing: Makes 3 cups / Takes 10 minutes / Dairy-free / Gluten-free | Vegan