Gluten free, Lunch, Main courses, Salads
Comments 2

Mozzarella, Parma Ham & Mango Salad

IMG_4696

I’ve been making this salad for a while now and I’m so pleased its become a family favourite. Its the easiest salad to put together and is really packed full of delicious flavours. This is one of those recipes that look like you’ve spent ages in the kitchen but with a few great ingredients you can serve something amazing really quickly! I find a good plateful of the salad is enough for me but would usually serve it with a big bowl of pesto pasta to fill up the family!  It would also make a perfect summer lunch served with crusty bread or a good gluten free alternative such as a herby quinoa salad.

I’ve chosen to use Parma ham but any other Prosciutto (Italian cured air-dried ham) would be great too. I’ve used one of my favourite ingredients, dried chilli flakes, in this recipe, I find the children enjoy a small amount but you could just sprinkle half the salad with chilli and let them tuck into the the chilli free half!

You can vary the quantities depending on how many people you’re serving.  To give you a guide I tend to find, to serve 4, a bag of salad leaves, 1 ripe mango, 2 balls of mozzarella and 1-2 packets of Parma ham is enough. You’ll also need some pinenuts, dried chilli flakes, lemon olive oil and balsamic vinegar.

To make the salad, choose a big serving platter and scatter the salad leaves over the plate.

Drain the mozzarella well and break into small pieces, tear the Parma ham into pieces and tuck in-between the salad leaves with the mozzarella.

Remove the stone from the mango, cut the IMG_4679flesh away from the skin and chop into chunks. Arrange over the salad.

Lightly toast the pinenuts, cool and sprinkle over the salad with a generous pinch of dried chilli flakes.

Just before serving drizzle the salad with lemon oil and balsamic vinegar and season with freshly ground black pepper.

Handy Hints

IMG_4704Lemon Infused Olive oil has the most amazing flavour.  Try and choose one that has been pressed with the lemons as it has a much better flavour than one that has had lemon added to it after pressing. Its quite expensive, about £9 a bottle, but a little goes a long way! You could also use it to dress cooked vegetables, drizzle over the top of a bowl of summer vegetable soup such as my Pea & Watercress Soup or over freshly grilled or BBQ seafood.

I’d highly recommend Buffalo mozzarella as the flavour is so good. If you can’t find it, any mozzarella that’s sold in brine is still perfect!

2 Comments

  1. Tracey says

    Lovely Sarah – thanks for the inspiration for today’s lunch, together with an Ottolenghi beetroot salad and grilled halloumi with balsamic tomatoes, my parents and children scoffed well. Delicious! (though mine didn’t look quite as inviting as your plate – something to work on…) Thank you xxx

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