This is a brilliant starter – all you need to do is assemble everything. For a change, try pecorino or feta instead of mozzarella.
Takes 25 minutes • Serves 2
– 4 slices prosciutto.
– 100g/4oz peas, fresh or frozen.
– 1 ball buffalo mozzarella (about 125g/4½oz), torn into large pieces.
FOR THE VINAIGRETTE
– juice of ½ orange.
– 1 tbsp olive oil.
– a small handful of fresh mint, leaves finely chopped, plus extra small leaves to garnish.
Step 1:Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen paper, leave to cool, break into large shards, then set aside.
Step 2:Boil the peas in a pan of salted water for 2 minutes 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, as it will discolour.) When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
Step 3:To serve, divide the mozzarella between two plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over, and scatter with the mint leaves.