Cook time: 10 mins | Prep time: 10 mins | Serves: 4
Ingredients.
100 g prosciutto
½ rockmelon, peeled, deseeded and cut into 3 cm pieces
60 ml extra-virgin olive oil, plus extra to serve
2 tablespoons raspberry vinegar
1 teaspoon sumac spice
Sea salt and freshly ground black pepper, to taste
60 g wild rocket
1 burrata ball, drained
Method.
1. Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper. Arrange the prosciutto in a single layer and bake for 10–12 minutes, until crisp. Set aside to cool, then finely chop.
2. Whisk the olive oil, raspberry vinegar and sumac together. Season with salt and pepper.
3. Arrange the rocket on a serving platter and top with the rockmelon. Place the burrata on top of the salad.
4. Spoon over the dressing and scatter with the crispy prosciutto. Break open the burrata at the table, drizzle with extra-virgin olive oil and season to taste.
In partnership with Hisense
