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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