A refreshing 5-2 fast day salad. Sweet. Salty. Addictive. Perfect for a hot, languid summer’s day. Best of all it’s entirely fuss free. No cooking required. Easily prepared from ingredients sourced from our local grocer; rockmelon (cantaloupe), a bag of salad leaves, a tub of feta and a packet of thinly sliced prosciutto. Just whisk up a simple vinaigrette and assemble the ingredients attractively on a plate. Delicious and guilt free. Even better, a generous plate full comes in at a very respectable 252 calories per serve.
Rockmelon, Prosciutto And Feta Salad With Mixed Salad Leaves
Serves 2 generously (252 calories per serve)
200g mixed Italian salad leaves (endive, radicchio and rocket), washed and dried (34 calories)
1/4 medium rockmelon (cantaloupe) seeds and rind removed, sliced into very thin wedges (92 calories)
6 slices (60g) prosciutto, very thinly sliced (114 calories)
50g feta cheese, crumbled (132 calories)
1 tablespoon balsamic vinegar (12 calories)
1 tablespoon extra virgin olive oil (120 calories)
sea salt and freshly ground pepper
PLACE salad leaves into a large bowl.
WHISK together balsamic vinegar and olive oil in a small jug, and pour half the dressing over the salad leaves. Season with sea salt and freshly ground pepper.
ARRANGE dressed leaves inan even layer over the base of a large serving platter.
TOP with thinly sliced rockmelon and prosciutto.
CRUMBLE over the feta. Finish with a drizzle of the remaining dressing and A good grinding of black pepper. Serve immediately.