16 slices prosciutto

1 charentais melon

8-12 wild rocket leaves

75ml/2½fl oz virgin olive oil

sea salt and freshly ground black pepper

100g/3½oz pecorino cheese


Remove the outer skin from the melon. Cut in half and remove and discard the seeds.

Slice the melon thinly and arrange on the serving plate, together with the sliced prosciutto.

Wash and drain the wild rocket, and sprinkle a few leaves over the top.

Using a potato peeler, shave the pecorino cheese over the salad, drizzle with olive oil and a little sea salt before serving.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Charentais melon, prosciutto, wild rocket and pecorino salad
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