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Orange, chickpea & prosciutto salad

Orange, chickpea & prosciutto salad served in a rectangular dish

Orange, chickpea & prosciutto salad

Name: Orange, chickpea & prosciutto salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 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

Esther Clark

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Serves 2 as a main, 4 as a starter

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.8 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (4)

kcal500
fat36g
saturates12g
carbs18g
sugars9g
fibre6g

high
protein24g
salt1.5g

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.

Recipe from Good Food magazine, February 2021

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A star rating of 4.8 out of 5.4 ratings

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