Prosciutto, Plum, Broadbean, Goat Feta and Baby Kale Salad
Photography 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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.