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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.
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
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.