Orange, chickpea & prosciutto salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a main, 4 as a starter
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.
