Cantaloupe Melon
Recipe

This melon recipe is extremely quick and easy to prepare....perfect for the busy host or hostess! Just ensure that all ingredients are well chilled before assembling.

To save time later, you can peel and slice the melon a few hours beforehand as long as it is covered and refrigerated.

Cantaloupe Melon with Prosciutto,
Rocket & Pecorino

1 cantaloupe melon
16 slices prosciutto
8-12 wild rocket leaves, washed & drained
2½fl oz/75ml extra-virgin olive oil
3½oz/100g pecorino cheese
sea salt & freshly milled black pepper

METHOD

• Using a sharp knife, remove the skin from the melon. Cut it in half and discard the seeds.
  

• Slice the melon thinly and arrange on a serving plate. (if you are not serving immediately, cover with cling wrap and refrigerate.
  

• When you are ready to serve the salad, arrange the slices of prosciutto over the melon and sprinkle over the rocket leaves.
  

• Using a vegetable peeler, shave the pecorino cheese over the salad, drizzle with olive oil and season with salt and freshly milled black pepper.

SIMPLE, BUT QUITE DELICIOUS!

This recipe makes an elegant first course for a dinner party. The key to its success is its simplicity, and the best quality ingredients that you can obtain.

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