Orange, chickpea & prosciutto salad

Look for a buffalo mozzarella to use in this recipe over a cow’s milk version, if you can. If you like, use blood oranges or even clementines.

SERVES 2 as a main, 4 as a starter PREP 15 mins COOK 5 mins EASY 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

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.

GOOD TO KNOW calcium • folate • fibre • vit c

• 2 of 5-a-day

PER SERVING (4) 500 kcals • fat 36g • saturates 12g • carbs 18g • sugars 9g • fibre 6g • protein 24g • salt 1.5g