Melon, Prosciutto, and Strawberry Salad
Halve the melon and remove the seeds with a spoon. Cut off the rind with a paring knife. Discard the seeds and rind, then slice the melon flesh thickly. Chill until ready to serve.
To make the salsa:
Hull the strawberries and cut them into large dice. Place them in a small mixing bowl with the sugar and crush lightly to release the juices. Add the olive oil, mango balsamic vinegar, orange juice, and orange zest. Season with salt and a generous twist of black pepper.
Arrange the melon on a serving plate, lay the prosciutto on top and serve with a bowl of salsa alongside.