Orange, chickpea & prosciutto salad
By Esther Clark
Contains pork – recipe is for non-Muslims only
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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Prep:15 mins
Cook:5 mins
- Easy
Nutrition per serving
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kcal 500
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fat 36g
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saturates 12g
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carbs 18g
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sugars 0g
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fibre 6g
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protein 24g
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salt 1.5g
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
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.
Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.