• 1Rockmelon
  • 1/4Watermelon
  • 220gCherry Bocconcini
  • 100gProsciutto
  • 3/4cup of Torn Mint or Basil Leaves
  • 1Lemon Grated Rinde and Juice
  • 2Tbsp of Olive Oil
  • Salt and Pepper to taste


  1. Using a small melon baller, scoop balls from 1 rockmelon and ¼ watermelon.
  2. Place in a salad bowl with a 220g tub drained Cherry Bocconcini and ¾ cup torn mint or basil leaves.
  3. Add grated rind and juice of 1 lemon and 2 tablespoons olive oil. Season and toss to combine.
  4. Serve topped with 100g torn prosciutto.
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