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Rocket is an English word for arugula.
Photo by Tamin Jones
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“Leon Happy Salads,” by Jane Baxter and John Vincent, is packed with tips and ideas for toppers and dressings to liven up our greens.
Cover courtesy Octopus Publishing
10 min DURATION
5 min COOK TIME
5 min PREP TIME
Serves 2 SERVINGS
Ingredients
- 1/2 a canteloupe melon
- 6 slices of prosciutto
- a handful of rocket (arugula)
- olive oil
- raw baby peas or broad beans (optional)
Directions
- 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.
- 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.
For more healthy salad recipes visit:
• Chicken Salad with Sweet Corn Dressing Recipe• Giant Couscous Salad Recipe
Reprinted with permission from Leon Happy Salads, by Jane Baxter and John Vincent and published by Octopus Books, 2016.
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
