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Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Contains pork – recipe is for non-Muslims only

Fresh Italian flavours make a perfect complement to the warmer weather

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 372
  • Carbohydrates 11
  • Saturated Fat 12
  • Sugar 4
  • Protein 25
  • Fat 26
  • Fibre 5
  • Salt 2.23

Nutrition per serving

  • Calories 372
  • Carbohydrates 11
  • Saturated Fat 12
  • Sugar 4
  • Protein 25
  • Fat 26
  • Fibre 5
  • Salt 2.23

Ingredients

  • 4 slices prosciutto
  • 100g peas, fresh or frozen
  • 1 ball buffalo mozzarella (approx 125g), torn into large pieces
  • juice ½ orange
  • 1 tbsp olive oil
  • small handful mint, leaves finely chopped, plus extra small leaves to serve

Method

  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.

  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.

  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.

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