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- 10 min
- Cooking
- None
- Chilling / resting
- None
- At service
- 5 min
Timings are approximate and based on the original servings. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 120 g prosciutto
- 1 whole ripe melon
- 60 g rocket
- 1 tbsp olive oil
- 0.5 whole lemon
Method
- Halve and deseed the melon, then peel and cut into slices.
- Arrange with loosely folded prosciutto and rocket. Dress with olive oil and a little lemon juice just before serving.
Make ahead
Cut the melon earlier in the day and refrigerate covered. Assemble just before serving.
Ingredient notes & kitchen guidance
Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.