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Warm bean, egg, pine nut & prosciutto salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 100g sliced prosciutto
  • 50g pine nuts
  • 375.00 ml fresh breadcrumbs
  • 91.00 gm extra virgin olive oil
  • 300g frozen broad beans
  • 21.00 gm lemon juice
  • 2 garlic cloves, crushed
  • 14.40 gm honey
  • 60g (1 bunch) watercress sprigs
Instructions:
  • Preheat oven to 200°C. Arrange prosciutto slices and pine nuts on separate lined baking trays. Bake for 5 minutes until pine nuts are golden. Remove nuts, flip over prosciutto slices, and bake for another 5 minutes until crispy and golden. Set aside.
  • Combine breadcrumbs and 2 tablespoons of oil in a bowl, season with salt, and toss well. Spread the mixture on a lined baking tray and bake for 5-7 minutes until golden and crispy. Let it cool on the side.
  • Begin by gently submerging eggs in a saucepan filled with cold water. Bring the water to a boil and let the eggs simmer for 8 minutes. Remove them from the heat and cool them briefly in cold water. Peel the eggs, slice each into quarters, and then halve widthwise. Next, bring the water back to a boil and cook the broad beans for 2 minutes. Drain the beans and immediately immerse them in cold water. Peel off the outer skin of the beans. Finally, mix the remaining oil, lemon juice, garlic, and honey together, seasoning with salt and pepper. Warm the mixture in the microwave for 10-20 seconds.
  • Combine prosciutto, nuts, eggs, broad beans, and watercress in a bowl. Season to taste and toss with dressing. Divide into serving bowls, sprinkle with breadcrumbs, and serve.

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