Pea & prosciutto salad

Name: Pea & prosciutto salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 80 g popped garden peas; 160 g baby sugar snaps; 100 g Essential Greek Style Natural yogurt; 20 g pack chives, roughly chopped; 1 unwaxed lemon; 60 g Steve's Leaves Pea Shoots, Baby Spinach & Baby Chard; 80 g prosciutto crudo; Pecorino, to serve; Zest of half an unwaxed lemon, optional, to serve

Sweet, seasonal peas and sugar snaps work a treat with salty, savoury prosciutto. Add a layer of crunch by frying the meat until crispy.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook-
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

80g popped garden peas
160g baby sugar snaps
100g Essential Greek Style Natural yogurt
½ x 20g pack chives, roughly chopped
1 unwaxed lemon
60g Steve's Leaves Pea Shoots, Baby Spinach & Baby Chard
80g prosciutto crudo
Pecorino, to serve
Zest of half an unwaxed lemon, optional, to serve

Method

Blanch the popped garden peas and baby sugar snaps in boiling, salted water for 2-3 minutes; drain and refresh in iced water. In a small food processor or blender, whizz together the Greek Style Natural Yogurt, chives and the zest of 1 unwaxed lemon until very smooth and green; season.
In a bowl, mix together the salad leaves and the blanched veg, then toss together with ½ the dressing; transfer to a serving plate. Drape the prosciutto crudo on top of the salad, drizzle over the remaining dressing and finish with a few shavings of pecorino and the zest of ½ an unwaxed lemon.