Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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• 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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• Nikki72

  28 April 2010

  Nikki72 rated and commented on this recipe

  

  Loved it. Made it as part of a selection of antipasti. Went down very well indeed.

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• shoppinglaz2004

  26 May 2010

  shoppinglaz2004 rated and commented on this recipe

  

  Very nice, I added some chopped spring onions. I will be making this again soon!!

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• Leann

  20 April 2011

  Leann rated this recipe

  

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• Eileen

  24 April 2011

  Eileen rated and commented on this recipe

  

  Did this today as a starter before roast lamb Easter Lunch. Was really quick and easy but everyone was impressed. Lovely and light but very tasty

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• hazel ra

  15 May 2011

  hazel ra rated and commented on this recipe

  

  Bloody lovely!

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• Belkey

  23 May 2011

  Belkey rated and commented on this recipe

  

  Delicious - I doubled the recipe and served it as part of a posh picnic and it went down really well with my friends.....

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• Wendy

  07 June 2011

  Wendy commented on this recipe

  Really delicious. No need to cook peas - just defrost frozen ones. Used as a starter for three seperate lunch/dinner parties - loved by everyone.

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• Mary Gregory

  31 August 2011

  Mary Gregory commented on this recipe

  Really tasty and light appetiser to a main meal.

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• chefchipmunk

  15 November 2011

  chefchipmunk commented on this recipe

  is this dish to be served hot or cold?

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http://www.bbcgoodfood.com/recipes/10572/

http://www.bbcgoodfood.com/recipes/10572/

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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, sugar 4g, salt 2.23 g

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