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Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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(18 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

    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

    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, torn into large pieces
  • ½ juice orange
    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

    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

    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, questions and tips

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MrsLemons
30th Jan, 2017
5.05
So delicious! I served it on a bed of rucola as a starter. Many of the ingredients can be prepared ahead of time so all you have to do when the guests arrive is chop up some mint and plate it all. Easy pea-sy! ;)
only1chris
31st Jan, 2016
Substituted low fat chevre as I prefer the softer texture and spunkier flavour. Was a hit with everyone.
SueChef1
18th Apr, 2015
5.05
And am making it again, this time using asparagus as one contributor suggested for a veggie option
carrotcustard
12th Mar, 2014
5.05
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
14th Jul, 2013
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
20th Jun, 2013
Light and tasty! added some rocket salad leaves and mixed some white balsamic into the salad dressing as my orange was too sweet...
bobthesexyboss
9th May, 2013
*in
bobthesexyboss
9th May, 2013
there should be chicken this i like chicken ;)
ashencircle
22nd Jul, 2012
5.05
Absolutely delicious - I made this for lunch and served with crusty bread. So simple yet so tasty.
beckaboo66
9th Jun, 2012
5.05
This is a lovely light and fresh starter and went down very well. I did add a very small bed of leaves.

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