Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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1. Video tutorial: Making vinaigrette

1. Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
2. Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
3. To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

372 kcalories, protein 25g, carbohydrate 11g, fat 26 g, saturated fat 12g, fibre 5g, salt 2.23 g

Latest comments and suggestions

• yumyum

  24 April 2009

  yumyum commented on this recipe

  i'm a veggie, so i used asparagus in this instead of prosciuttio. it's quite light though, so you might need to bulk it up a little!

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• Mary

  30 April 2009

  Mary commented on this recipe

  This is wonderful. with crusty whole grain breadl As it was so light, we had Queen of puddings for desert.

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• katyrouth

  17 May 2009

  katyrouth rated and commented on this recipe

  

  I think this needs some clarifying; in the magazine this appears as a starter, so the "serves 2" doesn't mean "serves 2 main courses"! This makes a lovely light starter with a great contrast of flavours and textures.

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• Jess188

  23 July 2009

  Jess188 commented on this recipe

  Simple, but delicious!! Good for lunch.

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• Lornstar

  28 July 2009

  Lornstar rated and commented on this recipe

  

  a good lunch, light and yummy

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• Helenzest

  09 August 2009

  Helenzest rated and commented on this recipe

  

  The combination of flavours in the dressing make this quite special - but do make sure the prosciutto is nice and crispy.

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Ingredients

• 4 slices prosciutto
• 100g peas , fresh or frozen
• 1 ball buffalo mozzarella (approx 125g), torn into large pieces

FOR THE VINAIGRETTE

• juice ½ orange
• 1 tbsp olive oil
• small handful mint , leaves finely chopped , plus extra small leaves to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Ingredients

• 4 slices prosciutto
• 100g peas , fresh or frozen
• 1 ball buffalo mozzarella (approx 125g), torn into large pieces

FOR THE VINAIGRETTE

• juice ½ orange
• 1 tbsp olive oil
• small handful mint , leaves finely chopped , plus extra small leaves to serve

372 kcalories, protein 25g, carbohydrate 11g, fat 26 g, saturated fat 12g, fibre 5g, salt 2.23 g

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