Name: Crisp prosciutto, pea & mozzarella salad with mint vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 4slices prosciutto; 100g peas fresh or frozen; 1ball buffalo mozzarella torn into large pieces; ½ juice orange; 1 tbsp olive oil; small handful mint leaves finely chopped, plus extra small leaves to serve

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Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.8 out of 5.25 ratingsRate

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Fresh Italian flavours make a perfect complement to the warmer weather

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Ingredients

Nutrition

Units:

MetricUS

4slices prosciutto
100g peas

fresh or frozen
1ball buffalo mozzarella

torn into large pieces
½ juice orange
1 tbsp olive oil
small handful mint

leaves finely chopped, plus extra small leaves to serve

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Nutrition: per serving

kcal372
fat26g
saturates12g
carbs11g
sugars4g
fibre5g
protein25g
salt2.23g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2009

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A star rating of 4.8 out of 5.25 ratings

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