Prosciutto, Rockmelon, Mint & Bocconcini Salad

Name: Prosciutto, Rockmelon, Mint & Bocconcini Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Lunchbox
Ingredients: 100 g D'Orsogna Prosciutto, halved lengthways; 110 g Bocconcini, drained & halved; ½ Rockmelon, peeled & cut into wedges; 1 Mixed lettuce pack; ½ bunch of mint, leaves picked; 3 tsp Extra virgin olive oil; 1 tsp Balsamic vinegar

100 g D'Orsogna Prosciutto, halved lengthways

110 g Bocconcini, drained & halved

½ Rockmelon, peeled & cut into wedges

1 Mixed lettuce pack

½ bunch of mint, leaves picked

3 tsp Extra virgin olive oil

1 tsp Balsamic vinegar

Whisk vinegar and oil in a small jug. Season with salt and pepper.

Wrap D'Orsogna Prosciutto around rockmelon wedges. Arrange lettuce, wrapped rockmelon, bocconcini and mint leaves in a shallow bowl. Serve drizzled with vinegar mixture.