Sponsored: zingy melon, prosciutto and whipped ricotta salad
Makes: 4
Serves: 4
Prep time: 20 minsTotal time: 
Sponsored
Image credit: Stuart West
Sponsored: zingy melon, prosciutto and whipped ricotta salad
A blood orange gin dressing ties this high-summer salad together, ideal for relaxed alfresco entertaining
Makes: 4
Serves: 4
Prep time: 20 minsTotal time: 
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Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 x 250g tubs ricotta
- zest of 1 lime
- 1 cantaloupe melon
- 2 x 60g packs babyleaf and rocket salad
- 1 x 120g pack prosciutto crudo
- small handful of mint leaves
- pinch of chilli flakes, to serve
For the dressing
- 4 tbsp olive oil
- 1 ½ tbsp Malfy Gin Con Arancia
- 1 tbsp lime juice
- 2 tsp clear honey
- 1 ½ tsp Dijon mustard
Step by step
- Put the ricotta in a bowl with the lime zest and a pinch of salt, then use a balloon whisk to whisk until smooth. Set aside in the fridge. Cut the melon in half, then use a teaspoon to scoop out the seeds and discard. Slice the melon into thin wedges, then cut away the skin.
- For the dressing, whisk together all the ingredients in a large bowl and season to taste. Reserve 2 tablespoons in a small bowl and set aside. Gently toss the salad leaves and melon through the dressing remaining in the large bowl. Arrange on a serving platter with the prosciutto. Dollop over the whipped ricotta, then drizzle over the reserved dressing. Scatter with mint leaves and chilli flakes to serve.
