Watermelon salad with feta and mint leaves

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per serving

1/2 watermelon
6 slices prosciutto
6 pieces feta cheese
rocket leaves
onion sprouts
50g roasted pistachios, chopped
150ml balsamic vinegar
2tbs chopped fresh mint[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]

Serves 2

Spread the prosciutto slices between sheets of baking paper, laying them flat, and place a pan or other flat object on top to weigh down the upper sheet. Bake for 20 minutes at 160˚C, then remove from the oven and leave to cool for 5 minutes.

Cut the watermelon flesh into cubes roughly 5 x 4 x 4cm. Slice the feta tofit on top of the fruit.

Reduce the balsamic vinegar to a thick syrup. Spread the syrup along the length of the plate and arrange three nests of rocket leaves. Place the watermelon pieces on the rocket, topped with slices of feta. Place crispy prosciutto slices on top of the cheese, and carefully decorate with onion sprouts. Drizzle olive oil and balsamic vinegar over the melon and plate and garnish with pistachio and mint leaves.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]