Melon with Wild Boar Prosciutto.

Serves 2

Ingredients.

• 3 tablespoons olive oil
• 1-2 tablespoons lemon juice
• Salt & freshly ground black pepper
• 1/2 cantaloupe melon cut into 4 slices
• 6 slices of wild boar prosciutto torn
• 50g rocket, watercress and baby spinach salad leaves (from a bag)

Method.

Mix the olive oil, lemon juice and seasoning together in a screw-topped jar. Arrange the salad leaves on two serving plates and pour over enough dressing to coat. Tuck the melon and wild boar prosciutto among the salad leaves and serve immediately.