Serves 2

Pea shoot and egg salad with Parma ham and Pecorino recipe

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4 Parma ham slices
2 large free-range eggs
80g pea shoots
25g shaved Pecorino, Parmesan or Grana Padano
75g fresh peas, blanched,
A squeeze of lemon juice
2 tbsp olive oil

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1. Dry-fry the ham slices in a non-stick frying pan until crisp, then cool.
2. Soft-boil the eggs for 5½ minutes, then drain, peel and halve.
3. In a bowl, toss together pea shoots, cheese, fresh peas, lemon juice and olive oil.
4. Serve with the eggs and crispy ham over the top.

Wine Recommendation

Drink a rosé – choose a delicate European style.

Pea shoot and egg salad with Parma ham and Pecorino recipe

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