Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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Ingredients

4slices prosciutto

100g peas , fresh or frozen

1ball buffalo mozzarella , torn into large pieces

½ juice orange

1 tbsp olive oil

small handful mint , leaves finely chopped, plus extra small leaves to serve

Method

Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.

Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.

To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.