This is a delicious salad that is a new spin on peas. I love peas. Any way they come really, but this is one of my favourites because the flavours really offset each other nicely and the creamy mozzarella contrasts with the crunchy prosciutto and the pop of the peas. Its perfect for summer (and drunk with a mojito!)
Pea Salad with Prosciutto and Mozzarella
4 slices prosciutto
100g peas, (preferably fresh)
1 ball buffalo mozzarella, torn into large pieces
juice ½ orange
1 tbsp olive oil
small handful mint, leaves finely chopped
- Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of paper towel and leave to cool before breaking into large shards.
- 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. When the peas are cooked, drain, then run them under cold water until completely cool.
- 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.