italian flair

Prosciutto, watermelon and marinated tomatoes

15 MINUTES | SERVES 4 AS A STARTER OR SIDE | EASY |^GF

watermelon 500g
extra-virgin olive oil 3½ tbsp
sea salt flakes for sprinkling
Nutbourne tomatoes (or other good-quality tomatoes) 300g
white balsamic vinegar or sherry vinegar 2 tbsp
basil a few leaves, torn
sliced prosciutto 200g

Using a sharp knife, slice the skin off the watermelon, including the white layer between the skin and red flesh. Cut the flesh into 3cm x 3cm cubes and transfer to a tray (you should have about 24 cubes). Drizzle over 1½ tbsp of the olive oil and sprinkle with sea salt