Broccoli, walnut and blue cheese pasta
Add colour, crunch, and a dollop of cheesy indulgence to a straightforward pasta dish
Crisp prosciutto, pea & mozzarella salad with mint vinaigrette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4slices prosciutto
- 100g peasfresh or frozen
- 1ball buffalo mozzarellatorn into large pieces
- ½ juice orange
- 1 tbsp olive oil
- small handful mintleaves finely chopped, plus extra small leaves to serve
Nutrition: per serving
- kcal372
- fat26g
- saturates12g
- carbs11g
- sugars4g
- fibre5g
- protein25g
- salt2.23g
Method
step 1
Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
step 2
Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
step 3
To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.
