Crisp prosciutto, pea & mozzarella salad with mint vinaigrette
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
Ingredients
- 4 slices prosciutto
Prosciutto
proh-shoo-toeProsciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 100g peas, fresh or frozen
Peas
p-eesA 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
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably 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-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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.
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.
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.
Comments, questions and tips
Pages