TEST
KITCHEN
NOTES
If fresh broad beans are
unavailable, you can use
g frozen broad beans.
Try using crumbled fresh
ricotta or fetta instead
of the bocconcini.PROSCIUTTO,
BROAD BEAN &
BOCCONCINI SALAD
PREP + COOK TIME MINUTES SERVES
thin slices olive sourdough
tablespoons extra virgin olive oil
g fresh broad beans clove garlic crushed
tablespoon finely chopped mint
tablespoons finely chopped chives
tablespoon lemon juice
¼ cup ( ml) extra virgin olive oil
extra
( g) thin slices prosciutto
bocconcini torn in half
extra mint leaves to serve
PreheatoventoCCfan
Placeolivebreadonabakingtray
andbrushwiththeoil Bakeinthe
ovenuntilcrisp
Bringalargepotofsaltedwater
totheboil Removethebeansfrom
theirpodsandcooktheminthe
boilingwaterfor minutes
Drainandthenpeeltheouterskin
fromthebean
Combinegarlicmintchives
lemonjuiceandextraoilina
mediumbowl Seasonwithseasalt
andfreshlygroundblackpepper
Addbroadbeanstodressing
tosstocombine
Tomakethesaladarrange
prosciuttoandbocconcinion
aservingplateandspoonover
thebroadbeanmixture Top
withextramintleavesandserve
withtoastedolivebread