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Prosciutto, strawberry and feta salad

recipe, salad, summer

Ingredients 16
Servings 4
Time 00:10


  • olive oil, for frying
  • 300
    tender stem broccoli
  • 1
    clove garlic, bruised
  • zest of 1/2 lemon
  • 8
    slices prosciutto or parma ham
  • 1/3
    mixed bean sprouts
  • 250
    strawberries, hulled and quartered
  • 100
    creamy feta, broken into chunks
  • 1
    head baby cos lettuce or butter lettuce
  • a handful of pink radishes, thinly sliced
  • 3
    extra virgin olive oil
  • 2
    lemon juice
  • 1
  • 1
    wholegrain mustard
  • salt and black pepper, to taste



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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Read more on: recipe  |  summer  |  salad


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