Prosciutto, Plum, Broadbean, Goat Feta and Baby Kale Salad
Photography by Kelly Gibney.
This pretty salad is lovely for lunch and also sits beautifully on a Christmas table. It has a lovely balance of sweetness, salty richness and fresh crunch with a nice range of textures.
Serves: 6 as a side
INGREDIENTS
1 cup frozen broadbeans
100 grams baby kale leaves (you can also use rocket)
1 large plum, stone removed and sliced (you can also use a peach or nectarine)
100 grams goat feta
60 grams prosciutto
Dressing
1 garlic clove, finely diced
juice of 1 lemon
4 tablespoons olive oil
1 teaspoon coconut sugar
sea salt and ground pepper
To serve
fresh basil leaves
METHOD
Place the broadbeans in a large bowl and cover with boiling water.
Leave for 5 minutes before draining. Remove the bright green bean from the pod. Discard these skins. Set aside until ready to use.
Combine all dressing ingredients in a small jug. Whisk well and season to taste.
Scatter salad leaves on a large platter. Lay plum slices on top. Crumble feta in large chunks and scatter over the broadbeans. Drizzle with the dressing.
Lay the prosciutto slices over the top and garnish with fresh basil leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeRainbow Slaw with Miso and Tahini Dressing
Article by Kelly Gibney
RecipeAncient Grain, Mango, Avocado and Green Bean Salad with Ginger and Miso Dressing
Article by Kelly Gibney
RecipeGrilled Peach and Salted Ricotta Salad with Shredded Roast Chicken
Article by Julie Biuso
RecipeRoast Potato, Smoked Fish and Asparagus Salad with Preserved Lemon Dressing
Article by Kelly Gibney
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.