Salad Recipes

Orange, chickpea & prosciutto salad

Look for a buffalo mozzarella to use in this salad, if you can. With chickpeas, prosciutto and hazelnuts, it's a riot of colour and texture

Ingredients

• 50ml extra virgin olive oil
• 1 lemon, juiced
• 1 tsp honey
• 400g can chickpeas, drained and rinsed
• ½ small bunch of parsley, finely chopped
• 1 tsp coriander seeds, crushed
• 2-3 small oranges, peeled and sliced
• 50g rocket
• 2 x 125g balls buffalo mozzarella
• 80g prosciutto
• 30g hazelnuts, toasted and chopped
• crusty bread, to serve

Directions

• STEP 1

  Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.

• STEP 2

  Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.