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Pea & prosciutto salad

Pea & prosciutto salad

By Benjamin De Leon
15’ Prep time
0’ Cook time
15’ Total time
250 Calories
2 Serving

Summary

Sweet, seasonal peas and sugar snaps work a treat with salty, savoury prosciutto. add a layer of crunch by frying the meat until crispy.
Benjamin De Leon 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Chives
    Chives
    20 grams
  • Baby sugar snaps
    Baby sugar snaps
    160 grams
  • Essential greek style natural yogurt
    Essential greek style natural yogurt
    100 grams
  • Steve's leaves pea shoots, baby spinach & baby chard
    Steve's leaves pea shoots, baby spinach & baby chard
    60 grams
  • Prosciutto crudo
    Prosciutto crudo
    80 grams
  • Popped garden peas
    Popped garden peas
    80 grams

Nutrition Facts

View nutrition facts
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