Crunchy baked mussels
This is a great little dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving
Minted melon, tomato & prosciutto salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Skip to ingredients
- about 500g different-coloured heirloom tomatoeschopped into large chunks (smaller ones left whole or halved)
- 1 Charentais melonsegmented and cut into chunks roughly the same size as the tomatoes
- 12 slices prosciutto- the best you can afford
- handful mintleaves picked, shredded
- crusty breadto serve
For the dressing
Nutrition: per serving
- kcal174
- fat9g
- saturates2g
- carbs10g
- sugars10g
- fibre3g
- protein10g
- salt1.3g
Method
step 1
To make the dressing, whisk all the ingredients together in a bowl and set aside.
step 2
Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.
