Photography: Dean Wilmot

By Lucy Nunes

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Egg free, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Entree, Finger food
Favourite flavours: Easy recipes, Salad

Melon, bocconcini and prosciutto salad

INGREDIENTS

1 rockmelon
¼ watermelon
220g bocconcini
100g prosciutto
¾ cup torn mint or basil leaves
grated rind and juice of 1 lemon
2 tbls olive oil

METHOD

Using a small melon baller, scoop balls from 1 rockmelon and ¼ watermelon.

Place in a salad bowl with a 220g tub drained bocconcini and ¾ cup torn mint or basil leaves.

Add grated rind and juice of 1 lemon and 2 tablespoons olive oil. Season and toss to combine.

Serve in shot glasses topped with 100g torn prosciutto.