Summer Sensation Salad

By Market Magazine
SUMMER SENSATION SALAD

SUMMER SENSATION SALAD

0 from 0 votes
Serves

6

Preparation

25

minutes

Ingredients

  • 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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