Pea and Prosciutto Salad


  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Salt, freshly ground pepper
  • 190g shelled fresh green peas (or frozen peas, thawed)
  • 300g sugar snap peas, trimmed
  • 115g rocket, tough stems removed
  • 120g prosciutto, thinly sliced
  • Knob of fresh horseradish, peeled (for serving)


  • Whisk lemon juice and mustard in a large bowl.
  • Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  • Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch.
  • Immediately transfer to a bowl of ice water and swoosh peas around until cold to set their colour and disrupt the cooking. Drain and pat dry with paper towels.
  • Add green peas, sugar snap peas, and rocket to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
  • Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

Recipe courtesy of Epicurious.

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