Pea and asparagus salad with feta and prosciutto

Pea and asparagus salad with feta and prosciutto

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cook 6 prosciutto slices in a large frying pan over medium–high heat for 2–3 minutes on each side until crisp. Drain on paper towel. Bring a saucepan of water to the boil and cook 180 g asparagus for 1–2 minutes. Remove and refresh under cold water before discarding the woody ends and cutting the spears into 3 cm pieces. Cook 150 g fresh peas and 150 g snow peas in the boiling water for 1–2 minutes; drain and refresh. Combine the asparagus, peas and snow peas in a large bowl with 3 tablespoons toasted pine nuts, 3 tablespoons mint leaves, 10 g flat-leaf parsley, 50 g snow pea sprouts and 50 g rocket. Make a honey dressing by mixing 1 tablespoon red wine vinegar and 1/2 teaspoon dijon mustard together. Season with salt and freshly ground black pepper. Add 1 teaspoon honey and 3 tablespoons extra-virgin olive oil and whisk to combine. Dress the salad with the honey dressing and toss to combine just before serving. Arrange on a platter, scatter 100 g crumbled feta over the top and add the crumbled crisp prosciutto slices.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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