Pea shoot and egg salad with Parma ham and Pecorino
- Published: 31 Jul 08
- Updated: 18 Mar 24
A substantial fresh-tasting salad recipe that’s quick to put together. It would make the perfect summery midweek meal.
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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
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Method
- Dry-fry the ham slices in a non-stick frying pan until crisp, then cool.
- Soft-boil the eggs for 5½ minutes, then drain, peel and halve.
- In a bowl, toss together pea shoots, cheese, fresh peas, lemon juice and olive oil.
- Serve with the eggs and crispy ham over the top.
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- Recipe from August 2008 Issue
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