Serves 4-6
Salad
1 rockmelon
1 telegraph cucumber
2 GEM avocados
70 grams prosciutto
100g cherry bocconcini
2 cups fresh basil leaves
Dressing
¼ cup olive oil
3 tablespoons apple cider vinegar
2 cloves garlic, thinly sliced
1 teaspoon honey
¼ teaspoon chilli flakes
2 tablespoons sesame seeds
Sea salt
Cracked pepper
Cut the rockmelon in half and scoop out the seeds. Remove the skin then cut the melon into 2-3cm cubes.
Trim and peel the cucumber then cut into 1cm thick rounds.
Cut the avocados into 2cm cubes.
On a large serving plate, layer the melon, cucumber, avocado, basil, prosciutto and bocconcini.
Place the sesame seeds in a small pan over a medium heat, fry for a few minutes until lightly golden, shake the pan regularly.
In a small bowl or jar, mix together the olive oil, vinegar, garlic, honey and chilli flakes. Add the sesame seeds then season with salt and pepper.
Spoon the dressing over the salad just before serving.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
