This salad is a modern twist on the classic Italian combination of prosciutto and melon. It’s a simple, flavourful summer salad that can be made and assembled in minutes
Nutrition (per serving)
| Calories | 392 |
| Fat | 32.8g |
| Saturates | 5.5g |
| Protein | 14.8g |
| Carbs | 12.7g |
| Sugars | 8.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Using a vegetable peeler, shave thin slices of melon and arrange them on a platter with the bresaola.
2
Place the rocket in a bowl.
3
Zest and juice the lemon.
4
Whisk together the lemon juice and zest, olive oil and black pepper. Pour the dressing over the rocket leaves. Toss to dress the leaves then arrange them on the platter.
5
Serve immediately.
