1 rockmelon
¼ watermelon
220g bocconcini
100g prosciutto
¾ cup torn mint or basil leaves
grated rind and juice of 1 lemon
2 tbls olive oil

Using a small melon baller, scoop balls from 1 rockmelon and ¼ watermelon.
Place in a salad bowl with a 220g tub drained bocconcini and ¾ cup torn mint or basil leaves.
Add grated rind and juice of 1 lemon and 2 tablespoons olive oil. Season and toss to combine.
Serve in shot glasses topped with 100g torn prosciutto.