Serve this salad for a light dinner or lunch with crusty bread. It would also be perfect as part of the Christmas day meal.
Serves: 4
INGREDIENTS
Salad
1 small red onion, very thinly sliced
1 tablespoon white wine vinegar
1 rock melon, peeled, seeded, sliced into wedges
2 balls fresh mozzarella, well drained
100 grams snow peas, blanched, thinly sliced
100 grams sliced prosciutto
mini leaf or regular basil
2 tablespoons pine nuts, toasted, roughly chopped
Dressing
¼ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
¼ cup fresh basil
1 tablespoon pine nuts, toasted
1 teaspoon sea salt
METHOD
Dressing: Place all the ingredients in a bowl and blitz with a stick blender or use a food processor and process until smooth.
Salad: Toss the onion and vinegar together in a small bowl and set aside for 10 minutes.
Arrange the melon on a serving platter. Rip the mozzarella into pieces and place over the top along with the drained red onion and snow peas. Drape over the prosciutto and drizzle with some of the dressing, serving the rest separately. Scatter over the basil and pine nuts.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.