Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

• prosciutto↗4slices slices
• peas↗100g g

  fresh or frozen

• buffalo mozzarella↗1ball ball

  torn into large pieces

• juice orange↗½
• olive oil↗1 tbsp tbsp
• mint↗small handful

  leaves finely chopped, plus extra small leaves to serve

Step-by-step instructions

1. 1

   Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.

2. 2

   Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.

3. 3

   To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.