This is perfect picnic food for a hot summer’s day. If you keep the melons chilled until the last minute, they will be deliciously thirst quenching. Knives and forks are not needed; just make sure you have plenty of napkins at the ready.
Serves 6
Ingredients
2 ripe melons, use contrasting colours if possible i.e. Ogen, Charentais or Honeydew
16 slices of prosciutto
A good handful of rocket salad leaves
75g pecorino cheese
Olive oil
Sea salt and freshly ground pepper
Method
Cut the melons in half, remove and discard the seeds and then slice each melon into 8 or 10 pieces. With a sharp knife, carefully remove the skin from each slice.
Arrange the contrasting colours of melon on a serving platter. Carefully peel off the slices of prosciutto from the pack and gently arrange in random ‘curls’ over the melon.
Scatter the melon slices with rocket leaves.
Using a potato peeler, shave the pecorino cheese over the salad.
Drizzle with a little olive oil and season with sea salt and freshly ground pepper before serving.
