BIT OF A ‘POSH’ SALAD
I usually keep my food as local as possible. However I had some ingredients in my fridge which I wanted to spruce up for a platter-type-salad. The key to making salads like this, which also work as a platter is to have interesting textures, ingredients and a punchy dressing. The asparagus and sprouting broccoli teamed up beautifully with the creamy cheese and slightly salty prosciutto.
Preparation time - 10 minutes
Cooking time - 15 minutes
Skill - easy
Serves 6-8
Ingredients
4 Tbsp Olive oil
2 bunches (500g) asparagus, tough ends removed
150g purple sprouting broccoli (or broccolini)
2 medium (150g) red onions, cut into thin wedges
12 sage leaves
Sea salt flakes
Cracked black pepper
70 g prosciutto
125g bocconcini, drain
Dressing
2 Tbsp pomegranate molasses
5 Tbsp extra virgin olive oil
Pinch salt
Method
Heat a medium fry pan over medium-high heat. Add 1 tablespoon of oil and cook the asparagus spears, turning frequently. The asparagus will take on a lovely vibrant green colour, cook for 3-4 minutes, or until just tender. Remove and set aside.
Add another tablespoon of oil if needed to the pan and add the sprouting broccoli, quickly cook for around 3 minutes, remove and set aside.
Using the same pan add the onions and cook for 4-5 minutes. You want the onions to take on a little caramelisation and soften a little, (it is all about texture). Remove and set aside.
Finally add a little more oil to the pan and heat once again. Add the sage leaves, and fry on both sides for 2 minutes. Remove and drain on paper.
Mix the ingredients for the dressing together and set aside.
To assemble; loosely lay the prosciutto over a large platter. Season the vegetables with a little salt and randomly place them over the prosciutto.
Rip the bocconcini a little and tuck in between the vegetables.
Scatter over the onions. Drizzle over the dressing, place the crisp sage leaves on top and finish with a crack or two of pepper and a little more sea salt.