Watercress, broad bean & prosciutto salad Recipe | Home Beautiful

Ingredients

• 1 bunch watercress, sprigs picked
• 50g purslane, red vein sorrel or baby rocket
• 500g packet frozen broad beans
• 2⁄ ³ cup whole walnuts
• 80g shaved parmesan
• 8 slices prosciutto
• 1 punnet purple micro herbs or small edible flowers (optional)
• Lemon parsley dressing
• 1 bunch flat-leaf (Italian) parsley, leaves picked
• ½ bunch mint
• 1 small garlic clove, crushed
• 2 tbsp lemon juice
• Pinch sugar
• 2tbsp white wine vinegar
• Salt & pepper, to season
• ½ cup extra virgin olive oil