Melon Caprese Salad

As much as I love the Italian trio of tomato, mozzarella and basil in a classic caprese, the freshness of the melon in this salad is an absolute dream on a hot summer day, and pairs so beautifully with the soft, creamy cheese and the salty prosciutto.

Melon Caprese salad by Jess Daniel Photo: Supplied/Jess Daniell

Salad

Makes 4 serves / Takes 10 minutes / gluten-free

Ingredients

• ½ rockmelon, peeled and sliced
• ½ honeydew melon, peeled & sliced
• 125g torn fresh mozzarella 100g prosciutto
• 4 Tbsp green dressing*
• Small handful fresh basil leaves
• salt & pepper

Method

Arrange melon slices on individual plates, or across a big platter if you are serving communally. Dot with pieces of mozzarella. Take lengths of prosciutto and scrunch them up into messy rolls, and place around the plate.

Spoon over the green dressing and season generously with salt and pepper. Finish with a sprinkling of
basil leaves.

Jess Daniell's Green Dressing Photo: Supplied/Jess Daniell

Green Dressing

Makes 3 cups / Takes 10 minutes / Dairy-free / Gluten-free | Vegan

Ingredients

•     2 garlic cloves
•     1 Tbsp Dijon mustard
•     3 Tbsp lemon juice
•     1 Tbsp sugar
•     1 tsp chilli flakes
•     large handful of parsley, including stems
•     large handful of coriander, including roots
•     large handful of spinach
•     3 Tbsp white wine vinegar
•     1 cup rice bran oil
•     salt & pepper

Method

Add garlic, mustard, lemon juice, sugar and chilli flakes to the bowl of your food processor.

Pulse to break down the garlic. Add herbs and spinach, then blitz to a paste.

With the food processor still running, add the vinegar and then drizzle in the oil.

Season with salt and pepper to taste.