Toasted Pumpkin Seed & Prosciutto Salad
Friday, 21 March 2014
As soon as the days start getting longer my salad cravings start. I could eat salad and sushi all summer long and never get bored. This is mainly due to the fact that I have a fantastic book by Patricia Wells called "Salad as a Meal". I've been following the recipes inside for two summers now and my personal favourite is a lobster and apple salad... just perfect enjoyed with a glass of crisp, ice cold chablis.
Back to today though, this salad is a doddle to put together yet still packed with flavour. To begin toast a generous handful of pumpkin seeds in sesame oil or olive oil if that's what you have. Chop letttuce, buffalo mozzarella and sweet vine ripened tomatoes and place on a plate. Sprinkle the warm pumpkin seeds over the top, drizzle balsamic glaze over the salad and top with prosciutto. Serve immediately.