A bit of a posh salad

Photo: Simon Lambert
Photo: Simon Lambert
I usually keep my food as local as possible. However, I had some ingredients in my fridge which I wanted to spruce up for a platter-type-salad.

The key to making salads like this, which also work as a platter, is to have interesting textures, ingredients and a punchy dressing.

The asparagus and sprouting broccoli teamed up beautifully with the creamy cheese and slightly salty prosciutto.

Serve 6-8

Prep time 10min

Cooking time 15 minutes


4 Tbsp olive oil

2 bunches (500g) asparagus, tough ends removed

150g purple sprouting broccoli (or broccolini)

2 medium (150g) red onions, cut into thin wedges

12 sage leaves

Sea salt flakes

Cracked black pepper

70 g prosciutto

125g bocconcini, drain


2 Tbsp pomegranate molasses

5 Tbsp extra virgin olive oil

Pinch salt


Heat a medium-sized frypan over medium-high heat. Add 1 tablespoon of oil and cook the asparagus spears, turning frequently. The asparagus will take on a lovely vibrant green colour. Cook for 3-4 minutes, or until just tender. Remove and set aside.

Add another tablespoon of oil if needed to the pan and add the sprouting broccoli, quickly cook for around 3 minutes, remove and set aside.

Using the same pan add the onions and cook for 4-5 minutes. You want the onions to take on a little caramelisation and soften a little (it is all about texture). Remove and set aside.

Finally add a little more oil to the pan and heat once again. Add the sage leaves, and fry on both sides for 2 minutes. Remove and drain on paper.

Mix the ingredients for the dressing together and set aside.

To assemble, loosely lay the prosciutto over a large platter. Season the vegetables with a little salt and randomly place them over the prosciutto.

Rip the bocconcini a little and tuck in between the vegetables.

Scatter over the onions. Drizzle over the dressing, place the crisp sage leaves on top and finish with a crack or two of pepper and a little more sea salt.