• Fresh, summery and delicious! This sweet melon, feta and crunchy prosciutto salad is what summer is all about!

    Sweet melon, feta and crunchy prosciutto salad

    Serves: 4
    Cooking Time: 15 mins


    • 30ml (2 tbsp) olive oil
    • 140g prosciutto
    • 1 sweet melon, seeded and sliced into wedges
    • 3 baby red onions, peeled and finely sliced
    • 3 handfuls fresh baby salad leaves
    • 1 fennel bulb, finely sliced
    • handful fresh fennel leaves
    • handful baby radishes (optional)
    • handful baby spring onions (optional)
    • 2 feta wheels, crumbled
    • olive oil/Westfalia Avocado Oil Herb flavoured Infusion, to drizzle
    • squeeze lemon juice
    • salt and freshly ground black pepper, to taste



    Heat the olive oil in a pan over high heat. Once hot, add the prosciutto slices in batches and fry until crunchy, 1 minute per side. Drain on paper towel.


    To assemble the salad, place the melon wedges, red-onion slices, fennel bulb and leaves, baby radishes and baby spring onions, if desired, on a serving platter. Sprinkle with crumbled feta, drizzle with some olive- or avocado oil and add a squeeze of lemon juice. Season to taste, top with the crunchy prosciutto and serve immediately.

    Recipe by Claire Ferrandi