Make the most of emerald green peas and broad beans in this seasonal side dish.
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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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 969kJ/ 233kcals |
|---|---|
Fat | 14g |
Saturated Fat | 4.8g |
Carbohydrates | 8.3g |
Sugars | 2g |
Fibre | 4.7g |
Protein | 16g |
Salt | 1.4g |
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