- Prep:
- 10 min
- Cook:
- 20 min
- Serves:
- 6
Ingredients
- 3/4 cup (90g) natural almonds, roughly chopped
- 1 tsp Queen Pure Maple Syrup
- ½ tsp Queen Vanilla Bean Paste
- 2 tsp extra virgin olive oil
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 50g peas, fresh or frozen
- 100g snow peas, trimmed
- 100g green beans, trimmed
- 1 bunch asparagus, trimmed
- 8 slices prosciutto
- Zest and juice of one lemon (45ml)
- 1 red onion, finely chopped
- ¼ bunch fresh mint, leaves picked, washed & chopped
- ¼ bunch fresh parsley, leaves picked, washed & chopped
Method
-
Step 1
Preheat oven to 180C (fan forced). Combine almonds, vanilla, maple syrup, 1 teaspoon of olive oil, salt and pepper in a small bowl and mix to combine. Tip onto a lined baking tray and roast for 15 minutes until golden and aromatic. Allow to cool on tray and break up if pieces become stuck together.
-
Step 2
Blanch peas, snow peas, beans and asparagus in a large pot of boiling salted water until tender-crisp, about 2-3 minutes. Remove from boiling water and drain in a colander while running under cold water to stop the cooking process.
-
Step 3
Heat remaining olive oil in a small frypan and cook onion until translucent. Add prosciutto and cook until golden and crispy. Remove from frypan and chop roughly.
-
Step 4
To assemble, place greens on a large serving platter and sprinkle with prosciutto, almonds, lemon zest, mint and parsley. Drizzle with extra olive oil and lemon juice and toss lightly to combine.
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