Watercress, broad bean & prosciutto salad Recipe
Light and fresh with a zesty lemon hit
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Cooking tools:
- Food processor
- Kettle
- Mixing bowl
- Colander
- Pitcher
- Serving platter
- Refrigerator
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
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