1) Slice the melon into halves and scoop out the seeds. Either cut (without the skin) or scoop the flesh into large chunks and arrange around the serving platter.
2) Drape the prosciutto around and over the melon.
3) Bring together the mint, basil and pea cress in a mixing bowl and lightly season with sea salt and cracked pepper.
4) Drizzle a small amount of extra virgin olive oil and mix carefully with your hands. Place the leaves around the salad and drizzle lightly with a little balsamic vinegar.
5) Finish with freshly cracked pepper.
Serves 4.
Watch Tobie make it here.
