Crispy Prosciutto and Orzo Salad
Rocket, parsley and pasta topped with crispy salty prosciutto and creamy mozzarella...delicious!
Ingredients
- 100g prosciutto slices
- 2 tsp and 2 tbsp extra virgin olive oil
- 350g orzo
- salt and freshly ground black pepper
- juice of 0.5 a lemon plus additional wedges to serve
- a bunch of fresh parsley roughly chopped
- 120g rocket leaves
- 1 to 2 balls of mozzarella torn
Instructions
- Preheat the grill to high. Place the slices of prosciutto on a baking tray and drizzle them with the 2 tsp of extra virgin olive oil and grill for 3 to 5 minutes, until crispy. Every grill is different, so keep an eye on it!
- Meanwhile, cook the orzo according to packet instructions in salted boiling water. Drain and rinse with cold water until cooled.
- In a large mixing bowl, combine the cold orzo, remaining 2 tbsp of extra virgin olive oil, a generous pinch of salt and pepper, lemon juice, chopped parsley and rocket. Stir to combine.
- Plate up with torn pieces of mozzarella, lemon wedges and torn pieces of crispy prosciutto. Garnish with some more freshly ground black pepper and enjoy!
Notes
- Chop up the crispy prosciutto into smaller pieces, along with the balls of mozzarella, mix them through the orzo and rocket and serve in a large bowl for people to help themselves at a picnic, buffet or party.
- This crispy prosciutto and orzo salad recipe is easily adapted if you’re cooking for less or more people.