zoom Pea, baby courgette, mozzarella & crispy prosciutto salad

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    Pea, baby courgette, mozzarella & crispy prosciutto salad

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    Pea, baby courgette, mozzarella & crispy prosciutto salad

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    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.

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