Quick parma ham and mozzarella salad

Quick parma ham and mozzarella salad
  • Serves icon Serves 4 as a light supper
  • Time icon Hands-on time 25 min

Enjoy bountiful spring produce in this quick salad recipe made with purple sprouting broccoli, parma ham, radishes and mozzarella.

Nutrition: per serving

Calories
369kcals
Fat
28.4g(11.4g saturated)
Protein
21.5g
Carbohydrates
7.2g (6.7g sugars)
Fibre
5.4g
Salt
1.7g
Calories
369kcals
Fat
28.4g(11.4g saturated)
Protein
21.5g
Carbohydrates
7.2g (6.7g sugars)
Fibre
5.4g
Salt
1.7g

Ingredients

  • 2 buffalo mozzarella balls
  • 400g purple sprouting broccoli,halved lengthways (see tips)
  • Extra-virgin olive oil for drizzling
  • 2 small soft leaf lettuces
  • 8 parma ham slices
  • 10 radishes, finely sliced
  • Crusty bread to serve

For the dressing

  • Finely grated zest 1 lemon and juice ½, plus extra to taste
  • 1 tbsp clear honey
  • ½ tsp wholegrain mustard
  • 50ml extra-virgin olive oil

Method

  1. Take the mozzarella out of the packets, drain and leave to come up to room temperature while you make the rest of the salad. Put the broccoli in a large bowl and toss with a drizzle of extra-virgin olive oil and some salt and pepper. Make sure all the stems are coated with a light sheen. Tear the leaves off the lettuces (keep them whole) and arrange on a large serving platter. 
  2. Heat a griddle pan to smoking hot, then cook the broccoli in batches (cut-side down) for 2-3 minutes, without turning, until grill-marked. Flip and cook on the other side for 1 minute until cooked but still with a little bite.
  3. To make the dressing, whisk the lemon zest and half the juice with the honey, mustard and a pinch each of salt and pepper. Drizzle in the 50ml oil, whisking continuously. Taste and season, adding more lemon juice if you think it needs it – the dressing should taste slightly sweet and sharp.
  4. Tear the mozzarella into large pieces and arrange over the lettuce. Top with the griddled broccoli, then tuck in the parma ham and scatter over the radish slices. Drizzle over two thirds of the dressing, then serve the salad with crusty bread and extra dressing on the side.

delicious. tips

  1. Fresh herbs, finely sliced leafy greens and blanched asparagus make good additions to this salad.

  2. Make the dressing up to 12 hours in advance and keep covered at room temperature. Whisk it well before serving. You could also griddle the broccoli an hour ahead, then serve it at room temperature.

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3.6 votes

Reviews

Read what others say...

  1. I love this recipe because i love healthy food & mediterranean food. It’s beautifully balanced both in texture & nutrients & just so flavourful. Filling & yet light.

  2. I love this recipe because it transports me to hot summer days. It’s perfect for a light lunch with friends. So delicious with lots of fresh herbs!

  3. I love this recipe because it reminds me that summer is just around the corner. With longer days which bring lighter evenings and warmer weather (if we’re lucky), I get to enjoy delicious salads full of flavour like this with friends and family, as the colours eagerly anticipate the fun summer has to offer!

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3.6 votes

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