This light and bright salad is just right as a starter. Fragrant with basil, it’s a terrific take on the classic prosciutto wrapped cantaloupe.
Small bunch of fresh basil, a few small leaves set aside for garnish
2 Tbs extra virgin olive oil
Juice from ½ lemon
1 cantaloupe melon, cut into cubes
1. Mince the basil. Mix it with a pinch of salt. Add extra virgin olive oil and lemon juice.
2. Lay 12 slices of prosciutto on a platter, leaving a space in the middle. Mound the melon cubes in center. Drizzle over a little balsamic, then scatter over the reserved small basil leaves.
3. Drizzle with the basil dressing and serve.
Recipe slightly adapted from Jamie Oliver
Here’s a slice of some good old-fashioned Brit-pop.
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