Crisp Prosciutto Pea & Mozzarella Salad With Mint Vinaigrette

Fresh Italian flavours make a perfect complement to the warmer weather

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  372

• Protein

  25g

• Carbs

  11g

• Fat

  26g

• Saturates

  12g

• Fibre

  5g

• Sugar

  4g

• Salt

  2.23g

Ingredients

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

Directions

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.

Categories: Cooking For..., Quick & Easy, Seasonal, Vegetables