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 Melon & Prosciutto Salad

1 Small Bunch of Basil
½ a Lemon
2 x 115grms of Prosciutto
1 Canteloupe Melon
Balsamic Vinegar


Pick the leaves from the basil, setting the smaller ones aside for later.
In a Pestle and Mortar put in the Basil, a pinch of salt and mix to a paste. Add 2 tablespoons of extra virgin olive oil, plus a good squeeze of lemon juice. Place the slices of Prosciutto on a platter, leaving a space in the middle. Halve the melon, spoon out the seeds, then use a spoon to quickly scoop chunks of flesh into the middle of the platter. Drizzle over the balsamic, then scatter over the reserved small basil leaves. Squeeze the juices from the melon halves into the dressing and stir in. then drizzle over the contents from the Pestle and Mortar.

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