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Orange, chickpea & prosciutto salad served in a rectangular dish

Orange, chickpea & prosciutto salad

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 as a main, 4 as a starter

Look for a buffalo mozzarella to use in this salad, if you can. With chickpeas, prosciutto and hazelnuts, it's a riot of colour and texture

Nutrition: Per serving (4)
HighlightNutrientUnit
kcal500
fat36g
saturates12g
carbs18g
sugars9g
high infibre6g
protein24g
salt1.5g
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Ingredients

  • 50ml extra virgin olive oil
  • 1 lemon, juiced
  • 1 tsp honey
  • 400g can chickpeas, drained and rinsed
  • ½ small bunch of parsley, finely chopped
  • 1 tsp coriander seeds, crushed
  • 2-3 small oranges, peeled and sliced
  • 50g rocket
  • 2 x 125g balls buffalo mozzarella
  • 80g prosciutto
  • 30g hazelnuts, toasted and chopped
  • crusty bread, to serve

Method

  • STEP 1

    Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.

  • STEP 2

    Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.

Also try

Recipe from Good Food magazine, February 2021

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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