Pea shoot and egg salad with Parma ham and Pecorino

Pea shoot and egg salad with Parma ham and Pecorino
  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

A substantial fresh-tasting salad recipe that’s quick to put together. It would make the perfect summery midweek meal.

Ingredients

  • 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

Method

  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.

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