Leon Happy Salads (Octopus Books, 2016), by Jane Baxter and John Vincent, was founded on the twin principles that food can taste good and do you good too. This new addition to Leon series cookbooks brings together 100 recipes for fresh, vibrant, delicious salads that are healthy and happy. The following excerpt is from the “Classics” section.
This is the perfect blend of salty, peppery and fresh(y).
Wheat Free — Gluten Free — Dairy Free
• 1/2 a canteloupe melon
• 6 slices of prosciutto
• a handful of rocket (arugula)
• olive oil
• raw baby peas or broad beans (optional)
1. Peel the melon and shave the flesh into thin strips with a vegetable peeler. Rip the prosciutto into strips and arrange on a serving plate with the melon, gently folding through the rocket.
2. Serve drizzled with olive oil, and scattered with peas or beans if you’re using them.
Tip: For more of a traditional dish, serve the melon in wedges.
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Reprinted with permission from Leon Happy Salads, by Jane Baxter and John Vincent and published by Octopus Books, 2016.