Orange, chickpea & prosciutto salad - Good Food Middle East
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Spoon
- Serving platter
- Bread knife
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
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