Pea & prosciutto salad
Waitrose and Partners

Pea & prosciutto salad

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

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook-
  • Total time15 mins

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  • 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


  1. 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.

  2. 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.


Typical values per serving when made using specific products in recipe


1,047kJ/ 250kcals



Saturated Fat












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