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Prosciutto, melon and rocket

A recipe draft for our approved dinner collection.

At your table

Ingredients adjust for your table
Preparation
10 min
Cooking
None
Chilling / resting
None
At service
5 min

Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.

Ingredients

  • 120 g prosciutto
  • 1 whole ripe melon
  • 60 g rocket
  • 1 tbsp olive oil
  • 0.5 whole lemon

Method

  1. Halve and deseed the melon, then peel and cut into slices.
  2. Arrange with loosely folded prosciutto and rocket. Dress with olive oil and a little lemon juice just before serving.
Make ahead

Cut the melon earlier in the day and refrigerate covered. Assemble just before serving.

Ingredient notes & kitchen guidance

Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.

Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.