Most people think of salad as a summer meal – though we’ve got an autumn favourite with rich flavours using our fresh produce. This salad is best served with crusty bread!
Ingredients:
- Rockmelon
- Asparagus
- Bocconcini
- Prosciutto
- Medley tomatoes
- Radicchio
- Roquette
- Caramelised balsamic
Directions:
- Slither asparagus and lightly steam.
- Chop rockmelon to bite-sized pieces.
- Halve bocconcini, tomatoes and shred prosciutto with hands.
- Layer the radicchio and roquette on a platter and disperse other ingredients evenly on top.
- Drizzle with caramelised balsamic, cracked pepper and scoot right up to heaven with the first bite!