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”
MELON, PROSCIUTTO & PEA SALAD
``Freshly made salad always tastes better´´
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)