You can almost taste summer in this crisp, fresh salad.
1 mango (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
12 slices prosciutto (Big Vic Deli, Shop 25-28, Dairy Hall)
½ small red onion (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
2 large handfuls rocket (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
¼ cup olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
1 teaspoon wholegrain mustard (The French Shop, Shop 1-2, Dairy Hall)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
Peel the mango and slice.
Chop the prosciutto.
Finely slice the red onion.
On a platter, combine the mango, prosciutto and red onion, and toss through the rocket.
Make the dressing, by whisking together the olive oil, wholegrain mustard and salt and pepper.
Drizzle over the salad and gently toss to combine.