Minty English Pea Salad + Prosciutto & Provolone

This minty English pea salad features aromatic mint and fresh Italian flavours that make it a perfect accompaniment to a classic lamb roast.

This Minty Pea Salad features a flavour combination that just can’t be beaten! The sweet peas work perfectly with the salty prosciutto and the creamy provolone in this gorgeous spring salad.

What peas should I use? 

This early spring vegetable comes in three different varieties and the all can be used to make this salad.

• Fresh English peas, aka garden and shelling peas, produce inedible pods from which large, edible peas are harvested.
• Frozen peas are one of the few vegetables that are better frozen rather than fresh, they are picked and frozen at the peak of ripeness, halting the process of sugars turning to starch and tasting mealy. 
• Snow peas produce edible flat pods with small peas inside.
• Snap peas produce tender, edible pods with full-size peas.

Why peas and mint? 

As early pea varieties were bland and starchy tasting mint was added to liven them up disguise their mealiness. A tradition that has continued despite new pea varieties being sweeter and delicately flavoured.

ingredient substitutions

Prosciutto is an Italian ham which has been dry-cured “crudo” and served in thin slices. It tastes similar to bacon but as it is thinly sliced it has a buttery texture that melts in your mouth, you can swap with pancetta or bacon if you prefer.

Provolone is an Italian soft smoked cheese made from cow’s milk. There are two types piccante (sharp) and dolce (sweet), in this recipe you can substitute with parmesan or feta 

Serving ideas

Pair this English pea salad with roast lamb, lamb cutlets, brisket, corned beef or even a perfectly cooked beef fillet. The leftovers are great stirred through some pasta. Try it with:

• Classic lamb roast
• Corned beef 
• Carbonara 

Steps to making English pea salad 

STEP 1 – Grill Prosciutto

• Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
• Place the prosciutto in a single layer on your tray but don’t overcrowd it as it won’t crisp properly.
• Place in the middle part of your oven and cook for 10-15 minutes until crisp (but this will depend on the thickness of your prosciutto). Be careful you don’t burn it and keep in mind that they will get crisper as they cool.

STEP 2 – Prepare peas

To cook fresh peas 

• Shell your peas by pinching off the stem end of the pod and pulling the string to “unzip” the pod at the seam. Then run your finger down under the peas to remove them.
• Bring a medium saucepan of water to a roiling boil, use the minimum amount of water needed, but don’t use salt as it will toughen them. If you add a pinch of sugar it will enhance their sweetness.
• Add the peas and boil for 2-3 minutes until bright green and tender.
• Remove from the heat and drain in a colander under cold running water.
• Shake to remove excess water, pat dry then transfer to a mixing bowl.

To cook frozen peas 

• Bring a medium saucepan of water to a roiling boil, use the minimum amount of water needed, but don’t use salt as it will toughen them. If you add a pinch of sugar it will enhance their sweetness.
• Carefully pour the peas from the bag into the boiling water. Stir them gently and let the peas boil, uncovered, for 2-3 minutes.
• Remove from the heat and drain in a colander under cold running water.
• Shake to remove excess water, pat dry then transfer to a mixing bowl.

Step 3 – Assemble the salad

• Rinse your rocket well under cold running water, shake to remove excess water then either pat dry with a towel or spin dry in a salad spinner. Transfer to a mixing bowl.
• Place the olive oil, lemon juice, mint leaves and sweetener in a small food processor and blitz until well combined.
• Add the cooled peas to the bowl with the rocket (arugula), pour your dressing on top then season with salt and pepper and toss until combined.
• Crumble half of the prosciutto and gently stir until distributed evenly throughout the salad. Taste the salad and adjust the seasonings according to your taste.
• Arrange the salad in a salad platter then garnish with the remaining half of the crumbled prosciutto and shaved provolone, serve immediately.

Make ahead tips and inspiration for English Pea Salad

• The dressing can be made the day before and stored covered in the fridge, however, it will lose some of its vivid green colour. 
• You can boil the peas the day before but strain and dry them well otherwise they will turn brown then store them covered in the fridge.
• Uncooked frozen peas are not safe to eat without boiling. They are a ready to cook food, and not a ready to eat food. 

Some other pea or prosciutto salad recipes to try:

Minty English Pea Salad with Prosciutto and Provolone

This minty English pea salad features aromatic mint and fresh Italian flavours that make it a perfect accompaniment to a classic lamb roast.

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

(Times are an estimate and will depend on your skill level)

Course: Salad

Cuisine: English, Italian

Keyword: Intermediate

Servings: 4 as a side

Calories: 479kcal

Ingredients

For the minty peas…

• 500 grams garden peas (either fresh or frozen)
• ⅓ cup olive oil
• ¼ cup lemon juice
• ½ cup mint leaves
• 1 tbsps sweetener (honey, maple syrup, stevia)

For the salad…

• 100 grams baby rocket
• 100 grams prosciutto (approximately 6 slices)
• 100 grams provolone cheese* (shaved)

Metric – Imperial

Instructions

• Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
• Place the prosciutto in a single layer on your tray but don't overcrowd it as it won’t crisp properly. Crisp until crisp approximately 10-15 minutes. When done leave to cool.
• Boil for 2-3 minutes or until tender. Use the minimum amount of water needed without salt as it will toughen your peas. Drain and rinse in a colander under cold running water.
• Wash and dry your rocket (arugula) transfer to a bowl.
• Place dressing ingredients in a small food processor or blender and blitz until combined.
• Add your cooled peas to your rocket then pour your dressing over, season and toss to combine. Crumble half of the prosciutto and gently stir trhough salad. Taste the salad and adjust the seasonings according to your taste.
• Arrange the salad in a salad platter then garnish with the remaining half of the crumbled prosciutto and shaved provolone, serve immediately.

Notes

*Provolone is an Italian soft smoked cheese made from cow’s milk. There are two types piccante (sharp) and dolce (sweet), in this recipe you can substitute with parmesan. 

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Nutrition Facts

Minty English Pea Salad with Prosciutto and Provolone

Amount Per Serving

Calories 479 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 10g63%

Cholesterol 34mg11%

Sodium 400mg17%

Potassium 540mg15%

Carbohydrates 25g8%

Fiber 7g29%

Sugar 11g12%

Protein 17g34%

Vitamin A 2008IU40%

Vitamin C 61mg74%

Calcium 279mg28%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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