Orange, chickpea & prosciutto salad

buffalo mozzarella chickpeas mozzarella oranges prosciutto salad starter

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

Method

Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.

Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.