Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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(15 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 2
Fresh Italian flavours make a perfect complement to the warmer weather

Nutrition and extra info

Nutrition:

  • kcal372
  • fat26g
  • saturates12g
  • carbs11g
  • sugars4g
  • fibre5g
  • protein25g
  • salt2.23g
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Ingredients

  • 4 slices prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 100g peas, fresh or frozen

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 ball buffalo mozzarella (approx 125g), torn into large pieces

For the vinaigrette

  • juice ½ orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful mint, leaves finely chopped, plus extra small leaves to serve

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

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Comments (24)

only1chris's picture

Substituted low fat chevre as I prefer the softer texture and spunkier flavour. Was a hit with everyone.

SueChef1's picture
5

And am making it again, this time using asparagus as one contributor suggested for a veggie option

carrotcustard's picture
5

A friend served this for a starter the other night: incredible flavours that compliment each other so well. Don't be timid, go heavy on the mint! I was surprised, probably ate more mint on this dish than in my entire life leading up to it, but it really was delicious.

cjayshore's picture

This was amazing! I added an avocado between the two dishes and a few salad leaves to make it a more substantial main course. Didn't need the crusty bread really. My tip for the dressing - just a little bit of balsamic would do!

uliana's picture

Light and tasty!
added some rocket salad leaves and mixed some white balsamic into the salad dressing as my orange was too sweet...

last edited: 16:18, 21st Jun, 2013
bobthesexyboss's picture

there should be chicken this i like chicken ;)

ashencircle's picture
5

Absolutely delicious - I made this for lunch and served with crusty bread. So simple yet so tasty.

beckaboo66's picture
5

This is a lovely light and fresh starter and went down very well. I did add a very small bed of leaves.

kathypolfearn's picture

chefchipmunk
I know it's a bit late but I would say definately cold and it is delicious

chefchipmunk's picture

is this dish to be served hot or cold?

marygregory's picture

Really tasty and light appetiser to a main meal.

wendycadman's picture

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

eleanormayo's picture
5

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

hazel_ra's picture
5

Bloody lovely!

kitchen2011's picture
5

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

shoppinglaz2004's picture
5

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

nikki72's picture
5

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

helenzest's picture
4

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

lornstar7's picture
4

a good lunch, light and yummy

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