Prosciutto, Plum, Broadbean, Goat Feta and Baby Kale Salad
Photography Kelly Gibney.
This pretty salad is lovely for lunch and also sits beautifully on a Christmas table. It has a lovely balance of sweetness, salty richness and fresh crunch with a nice range of textures.
Serves: 6 as a side
INGREDIENTS
1 cup frozen broadbeans
100 grams baby kale leaves (you can also use rocket)
1 large plum, stone removed and sliced (you can also use a peach or nectarine)
100 grams goat feta
60 grams prosciutto
Dressing
1 garlic clove, finely diced
juice of 1 lemon
4 tablespoons olive oil
1 teaspoon coconut sugar
sea salt and ground pepper
To serve
fresh basil leaves
METHOD
Place the broadbeans in a large bowl and cover with boiling water.
Leave for 5 minutes before draining. Remove the bright green bean from the pod. Discard these skins. Set aside until ready to use.
Combine all dressing ingredients in a small jug. Whisk well and season to taste.
Scatter salad leaves on a large platter. Lay plum slices on top. Crumble feta in large chunks and scatter over the broadbeans. Drizzle with the dressing.
Lay the prosciutto slices over the top and garnish with fresh basil leaves.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.