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Peas and broad beans with charred chicory and prosciutto
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Serves: 4 as a starter or side
150g fresh peas (podded weight)
150g fresh broad beans (podded weight)
1 lemon, zest and cut into wedges
2 tbsp extra virgin olive oil, plus extra to drizzle
140g red chicory
25g pack flat leaf parsley, leaves only
60g pecorino, shaved or coarsely grated
90g prosciutto di Parma
1. Cook the peas and broad beans in a large pan of salted boiling water for 3-4 minutes until just tender. Drain and remove the outer skin of the broad beans, if liked. Stir in the lemon zest and 1 tbsp olive oil; season.
2. Heat a griddle pan over a high heat. Cut off the base of the chicory and separate the leaves. Toss with the remaining 1 tbsp oil and season. Add to the hot griddle pan and cook for 4-6 minutes, turning now and again, until wilted and charred in places.
3. Tear the parsley leaves into a bowl with the pecorino. Add the chicory, peas and broad beans and gently toss together. Arrange on a large serving dish with the slices of prosciutto tangled in among the leaves and beans. Serve immediately with the lemon wedges for squeezing over and an extra drizzle of olive oil.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.