WATERMELON PROSCIUTTO SALAD
PREPARATION: 10min ~ READY IN: 10min
50 g balsamic reduction (balsamic vinegar that has been cooked down into a syrup)
500 g watermelon, roughly chopped
100 g cucumber, roughly chopped
100 g prosciutto, rolled
Handful dried figs, halved
100 g Persian fetta
25 g pine nuts
½ cup mint leaves, picked
Hillfarm Pepperberry Oil, to drizzle
Salt and pepper, to taste
- Drizzle the serving plate with balsamic reduction.
- Place the watermelon, cucumber, prosciutto and figs around the plate on top of the reduction and sprinkle the crumbled fetta and pine nuts over the salad.
- Garnish with mint, a drizzle of oil and season with salt and pepper.