Pea shoot and egg salad with Parma ham and Pecorino

Name: Pea shoot and egg salad with Parma ham and Pecorino
Yield: Serves 2
Cuisine: Italian recipes
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

Published: 31 Jul 08
Updated: 18 Mar 24

Test kitchen approved

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

Serves 2
Ready in 20 minutes

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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

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.

Recipe from August 2008 Issue

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