
SUMMER SENSATION SALAD
Serves
6
Preparation
25
minutesIngredients
100 g 100 wild rocket leaves
100 g 100 thinly sliced prosciutto, torn
100 g 100 burrata, torn in small pieces
1/4 1/4 small rock melon or honeydew peeled, cut in 2cm pieces
3 3 figs, cut into wedges
125 g 125 punnet raspberries
125 g 125 punnet blackberries
1/2 1/2 bunch mint, leaves picked
2 Tbsp 2 toasted pine nuts, Caramelised balsamic vinegar or balsamic glaze, to serve
Method
- Scatter rocket leaves over a large serving plate.
- Arrange prosciutto, burrata, melon, figs and berries on top. Sprinkle with mint and pine nuts. Drizzle with vinegar or glaze to serve.
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