Charlo the Chef was in studio cooking one of his favourite recipes for Jacki Ascough

AVOCADO and  CRISPY PROSCIUTTO SUMMER SALAD

3 avocados ripe

8 slices of prosciutto  (thinly sliced )

300g  Roasted Balsamic cherry tomatoes

1 yellow pepper sliced

3 spring onions thinly sliced

500g mixed seasonal leaves

120g Rocket leaves

1 red onion thinly sliced

30 g Coriander leaves

Juice of 1 lemon

Honeyed Dijon Cream  Sauce

300ml honey

300ml cream

30g wholegrain mustard

Method

Heat a chargrill pan to a high heat and fry the Prosciutto ham till crisp on both sides , remove and drain on paper towel , break up into little pieces for serving

Peel avocados and remove stone , fan avocados with knife and drizzle with lemon juice to stop it from discolouring

Place all salad   ingredients in a bowl and mix

Place the salad mix in to a serving platter , top with fanned avocados

Heat up honey, Dijon and cream in a small sauce pan and once combined drizzle over avocados and salad

Sprinkle the crispy prosciutto pieces on top