Creamy leek, potato, cheddar & chive fish pie
Use fresh fish to make this creamy, pastry-topped pie. The prawn, haddock and salmon filling and crumbly topping make this pie extremely moreish
Orange, chickpea & prosciutto salad
Serves 2 as a main, 4 as a starter
Easy
Prep:
Cook:
Look for a buffalo mozzarella to use in this salad, if you can. With chickpeas, prosciutto and hazelnuts, it's a riot of colour and texture
Skip to ingredients
- 50ml extra virgin olive oil
- 1 lemonjuiced
- 1 tsp honey
- 400g can chickpeasdrained and rinsed
- ½ small bunch of parsleyfinely chopped
- 1 tsp coriander seedscrushed
- 2-3 small orangespeeled and sliced
- 50g rocket
- 2 x 125g balls buffalo mozzarella
- 80g prosciutto
- 30g hazelnutstoasted and chopped
- crusty breadto serve
Nutrition: Per serving (4)
- kcal500
- fat36g
- saturates12g
- carbs18g
- sugars9g
- fibre6ghigh
- protein24g
- salt1.5g
Method
step 1
Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.
step 2
Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.
