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Pea, baby courgette, mozzarella & crispy prosciutto salad
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80g pack prosciutto crudo
300g fresh or frozen garden peas
200g pack baby courgettes, halved lengthways
4 little gem hearts, quartered lengthways
3 tbsp olive oil
½ x 25g pack basil
½ tsp honey
1 tbsp white wine vinegar
1 small clove garlic, finely grated
125g pack Italian lighter mozzarella, drained and torn into bitesize pieces
1. Preheat the oven to 200°C, gas mark 6. Lay the prosciutto out on a parchment-lined baking tray and put in the oven for 6-8 minutes until crisp. Set aside. Blanch the peas in a pan of boiling water for 5-6 minutes, then drain and rinse under cold water and set aside.
2. Meanwhile, preheat a griddle or frying pan over a medium-high heat. Toss the halved courgette and quartered little gem with half tbsp of oil and season. Griddle or fry the courgettes for 3 minutes on each side, then set aside. Next griddle or fry the little gem for a minute on each side.
3. Meanwhile, whizz the remaining oil, basil, honey, vinegar and garlic in a small blender or food processor. Toss the dressing with the peas, courgette and lettuce and arrange on plates with the torn mozzarella. Break the prosciutto into shards and serve alongside.
Typical values per serving:
1 of your 5 a day; gluten free.
This recipe was first published in June 2019.