Prosciutto And Melon Salad. Listening To Martin Newell.


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.

Prosciutto And Melon Salad


Small bunch of fresh basil, a few small leaves set aside for garnish
2 Tbs extra virgin olive oil
Juice from ½ lemon
230g prosciutto
1 cantaloupe melon, cut into cubes
Balsamic vinegar


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.

Serves 6

Recipe slightly adapted from Jamie Oliver

Here’s a slice of some good old-fashioned Brit-pop.

Check out Martin Newell on his Website, where you can learn of an upcoming gig in Colchester.

You can buy his music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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