Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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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, sugar 4g, salt 2.23 g

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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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