Name: Prosciutto, strawberry and feta salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boil
Ingredients: olive oil for frying; 300 g broccoli tender stem; 1 garlic cloves, bruised; lemon halved and zest only; 8 prosciutto or Parma ham, slices; 1/3 cup mixed bean sprouts; 250 g strawberries hulled and quartered; 100 g feta cheese creamy, chopped; 1 lettuce baby cos or butter; radishes pink, thinly sliced; 3 olive oil extra virgin; 2 lemon juice; 1 tsp honey; 1 tsp wholegrain mustard; salt and freshly ground black pepper

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Ingredients (15)

	olive oil — for frying
300 g	broccoli — tender stem
1	garlic — cloves, bruised
	lemon — halved and zest only
8	prosciutto — or Parma ham, slices
1/3 cup	mixed bean sprouts
250 g	strawberries — hulled and quartered
100 g	feta cheese — creamy, chopped
1	lettuce — baby cos or butter
	radishes — pink, thinly sliced

DRESSING:

3	olive oil — extra virgin
2	lemon juice
1 tsp	honey
1 tsp	wholegrain mustard
	salt and freshly ground black pepper

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Method:

Fill a saucepan 2/3 of the way up with water and 1 teaspoon salt. Bring the water up to the boil. Add the broccoli stems and boil rapidly for 3 minutes. Remove the broccoli and plunge into a bowl of ice water. This will help to retain a vibrant green colour and stop the cooking process. When the broccoli is cool, drain thoroughly.

Heat a drop of olive oil in a frying pan and brown the prosciutto on both sides until crisp. It literally takes 2 minutes. Drain on paper towelling. In the same pan, add the bean sprouts and fry for several minutes until nutty and slightly softened. Season lightly with salt and pepper. Remove from the pan and set aside to cool.

Add 1 tablespoon olive oil to the frying pan and heat until hot. Toss the broccoli, garlic and lemon zest into the pan and fry for 2 minutes. Remove the garlic clove and season with salt and black pepper.

For the dressing, place all the ingredients in jam jar and shake together. To plate, lay a bed of lettuce on a serving platter, top with the remaining ingredients, drizzle with the dressing and serve immediately.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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