Green Pea and Fava Bean Salad with Pro­sciutto

Serves 6 2 cups fresh or frozen peas 2 cups fava beans 1 small red onion, very finely sliced 60ml sherry vine­gar 60ml olive oil 200g pro­sciutto, torn 1 cup roughly chopped fresh herbs, e.g. pars­ley, basil, chives, fen­nel 100g feta cheese, or sim­i­lar, crum

Paula Style - - Paula’s Picks -

In a large saucepan, blanch peas for 3 min­utes in boiling salted wa­ter and im­me­di­ately chill in iced wa­ter. Drain thor­oughly. Com­bine vine­gar and oil in a large bowl and add peas, beans and onion. Toss well and ar­range on a plat­ter. Scat­ter with torn pro­sciutto, cheese and fresh herbs. Sprin­kle with freshly ground cracked pep­per and serve.

Face of Paula Ryan: Kylie Bax Pho­tog­ra­pher: Si­mon Up­ton Paula Ap­parel: Julie Armer Hair & Makeup: Lisa Mat­son Pho­tog­ra­pher’s As­sis­tant/dig­i­tal: Matt Craw­ford Pho­tog­ra­pher’s 2nd As­sist: Mikel Tay­lor Cater­ing: Tina Dun­can @ Hu­runui River Re­treat­runuiriver­re­

Cater­ing As­sis­tant: Su­san But­ler-thompson

Tina Dun­can from Hu­runui River Re­treat catered for our shoot. Her sal­ads were sim­ply sen­sa­tional and she is happy to share with read­ers. Tina hopes you’ll en­joy with fam­ily and friends.

Art Di­rec­tion: Scott Har­wood @ Mag­a­zine Arts www.mag­a­zin­

Con­tribut­ing Writer: Natalie Bridges

Printer: Web­star This pub­li­ca­tion is sub­ject to copy­right in its en­tirety and its con­tents may not be re­pro­duced in any form, ei­ther in whole or part, with­out the writ­ten per­mis­sion of Paula Ap­parel Lim­ited.

Hu­runui River Re­treat

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