Broccoli

Olive & Prosciutto Salad

PREP TIME
10MINS

COOK TIME
10MINS

SERVES
4-5 AS A SIDE

INGREDIENTS

  • 2 heads broccoli, cut into florets
  • 6 slices prosciutto
  • 3/4 cup pitted mixed olives, roughly chopped
  • 2 tbs pine nuts, toasted
  • 1/3 cup small basil leaves

DRESSING

  • 100ml extra virgin olive oil
  • ½ lemon, juiced
  • 1 tsp Dijon mustard
  • 1/2 tsp caster sugar
  • ½ long red chilli, thinly sliced

METHOD

1 Cook broccoli in a large saucepan of boiling salted water for 3 minutes until bright green and tender. Drain, refresh in a bowl of iced water. Drain, shake dry.

2 Cook prosciutto in a non-stick frying pan over medium-high heat for 2-3 minutes each side until golden. Set aside to cool, break into small pieces.

3 For the dressing, whisk all ingredients in a bowl until well combined. Season.

4 Arrange broccoli on a serving platter, sprinkle over the prosciutto, olive and pine nuts. Pour over the dressing. Sprinkle with basil leaves. Serve.

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