400g mixed cherry tomatoes, some whole, some halved and some quartered
2 ripe truss tomatoes, one cut into wedges, one thinly sliced
½ small rockmelon, peeled, cut into thin wedges
100g thinly sliced prosciutto, halved lengthways
1 cup baby rocket leaves
¼ cup basil leaves
¼ cup hazelnuts, toasted, roughly chopped
80ml extra virgin olive oil
Juice of ½ lemon
40ml red wine vinegar
2 tsp dijon mustard
1 tsp honey
½ tsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
To make dressing, put all ingredients in a jar, secure lid and shake until combined. Season.
Arrange tomatoes on a large flat serving platter. Wrap rockmelon wedges with prosciutto and arrange on top of tomatoes, then scatter over rocket leaves. Drizzle half the dressing over the top, then scatter with basil and hazelnuts. Serve with remaining dressing on the side.