Serves 4 to 6
450g fresh or frozen unshelled peas
4 slices of Italian Prosciutto Parma Ham, halved lengthways and cut into thin batons
1 bunch of spring onions, trimmed and sliced into rings
10 mint leaves, chopped
110g Meredith's Australian Marinated Goat Cheese, broken into chunks
1 tsp Dijion mustard
1 tsp palm or brown sugar
1 tbsp sherry vinegar
3 tbsp Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
Salt and freshly ground black pepper
- Shell the peas and cook until just tender in boiling salted water. Drain and cool under cold water. Dry on kitchen towel and put into a mixing bowl.
- Add the Parma ham, spring onions, mint and two tablespoons of the dressing.
- Mix well together. Check the seasoning and add more dressing if you think it needs.
- Spoon into a serving dish, scatter the goat cheese over the top and serve.
Recipe and image credit: Jane Lovett