ORANGE, CHICKPEA & PROSCIUTTO SALAD

Orange, chickpea & prosciutto salad image

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

Provided by Esther Clark

Categories Lunch, Starter

Time 20m

Yield Serves 2 as a main, 4 as a starter

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 500 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium