Takes on take­away cooking at home

“When the kids want take­away but you want them to eat a home-cooked meal, this is the perfect com­pro­mise”

Sunday Tasmanian - Tassie Living - - CONTENTS - de­li­cious.com.au For more great week­night recipes. MATT MO­RAN

MELON, PRO­SCIUTTO & PEA SALAD

``Freshly made salad al­ways tastes bet­ter´´

SERVES 4

1 hon­ey­dew melon

1 cup fresh or frozen peas, blanched 150g mar­i­nated goat's feta, drained

1 bunch int, leaves picked 1 bunch chives (we used mi­cro chives)

150g pro­sciutto, thinly sliced

¼ cup (60ml) ex­tra vir­gin olive oil

1 tbs white wine vine­gar

Finely grated zest and juice of 1 lemon

Us­ing a sharp knife, cut the skin away from the melon and, with a spoon, scrape out the seeds then dis­card. Cut into long wedges.

Bring a saucepan of wa­ter to the boil. Add the peas and cook for 30 sec­onds then drain. Re­fresh in cold wa­ter, then drain.

Ar­range half the melon slices onto a serv­ing plate. Crum­ble over half the goat’s cheese and scat­ter over half the peas, mint and chives. Tear half of the pro­sciutto over the melon. Then re­peat the process.

To make the dress­ing, com­bine the olive oil, vine­gar, lemon zest and juice. Sea­son and com­bine, then driz­zle over salad. NUTRI­TION • 22G PRO­TEIN • 10G SAT FAT • 27G CARB • 25G SUG­ARS • 1535MG SODIUM • 470 CAL (1960KJ)

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