Melon and Prosciutto Salad

Serves 1-2
Time 10 minutes


¼ cantaloupe, peeled and seeds removed
½ Roma tomato
3 thin slices prosciutto
Baby chives, to garnish
Micro parsley, to garnish
Basil leaves, to garnish
½ tsp pomegranate molasses
1 tsp extra virgin olive oil


Using a sharp knife, cut the tomato into quarters then carefully remove the seeds and skin. Cut the remaining firm flesh into a small dice.

Cut the melon into thick chunks. Arrange on a plate with pieces of prosciutto draped over the top. Garnish with the chopped tomato and herbs, then drizzle over the molasses and olive oil. Season with a little pepper.