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
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 Retreat www.hurunuiriverretreat.co.nz
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.magazinearts.com
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.
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