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Pea, prosciutto and broad bean salad by Matt Preston
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Try this crowd-pleasing fresh pea salad at your next soirée.
Ingredients:
  • 36.40 gm best quality fruity green olive oil
  • 12 slices prosciutto
  • 250.00 ml fresh or frozen broad beans
  • 8 spears asparagus
  • 8 green beans
  • 8 snow peas or sugar snap peas
  • 4 baby zucchini (green, yellow or both)
  • 20.00 ml red wine vinegar
  • 250.00 ml frozen peas
  • 4 spring onions, trimmed and thinly sliced
  • 4 eggs
  • 40.00 ml crisp white wine
  • Small bunch mint
  • Sprig thyme
  • 75g salted ricotta
  • 1 lemon
  • Salt and pepper
Instructions:
  • In a bowl of cold water, gently crush a few trays of ice cubes. Bring a saucepan of water to a boil, and locate a slotted spoon or small sieve. As the water heats up, get your dressing base and veggies ready to go.
  • In a small pan, heat one tablespoon of olive oil. Trim the edges of the prosciutto to remove any fat. Chop the fat and add it to the warming oil. Cook on low heat until ready to serve.
  • Prepare the vegetables by shelling the broad beans, snapping the woody ends of the asparagus, cutting it into three pieces, trimming the beans and snow peas, and peeling thin strips from the zucchini using a potato peeler.
  • Drizzle with red wine vinegar and set aside. Blanch each vegetable separately, beginning with the broad beans. Cook them in boiling water for about a minute until tender yet slightly crisp. Transfer to ice water to halt cooking, then drain on paper towels.
  • Halve the snow peas and cut the beans into thirds. Blanch the green beans, asparagus, snow peas, and peas. Shell the broad beans by removing their tough outer skins.
  • Crisp the prosciutto under the grill or in the microwave for 30 seconds between paper towels. Break into pieces. Poach the eggs in simmering water for three minutes, then remove.
  • Arrange the cooked, cooled, and drained vegetables in layers on a large plate, starting with the asparagus, followed by zucchini slices (drained of vinegar), snow peas, broad beans, peas, green beans, and spring onion slices.

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