Zucchini, Melon and Fetta Salad

Cook Time 15 minutes

Serves 4 to share

Ingredients

1 telegraph cucumber, peeled

1 zucchini

¼ rockmelon (approximately 300g), peeled and thinly sliced

1 block of fetta, crumbled

6 slices of prosciutto

A few sprigs of basil, leaves torn

3 tbsp extra virgin olive oil 

1 tbsp aged balsamic vinegar

A small handful of pistachios, chopped

Salt and pepper

Method

At the bottom of a large serving platter, drizzle in the olive oil, balsamic vinegar, and salt and pepper to make the dressing.

Using a vegetable peeler, shave the cucumber and zucchini into long ribbons.

Arrange the rockmelon slices over the dressing, then layer with the prosciutto, cucumber, and zucchini.

Scatter the fetta over the top, then garnish with the torn basil leaves and pistachios.

Gently toss the salad just before serving.