Crisp prosciutto, pea & burrata salad with mint vinaigrette

Nice starter or small dish

For 2 people

• 1 burrata

• 250g peas (I used frozen ones but better with fresh ones)

• 4 slices prosciutto

• 1/2 lime juice

• 1 tablespoon extra virgin olive oil

• 2 sprigs of mint

• Salt and pepper to taste

1. Heat a frying pan. Fry the slices of prosciutto on each side until crisp. Place on a sheet of kitchen roll, leave it to cool, break into large shards.

2. Boil the peas in a pan of salted water for 2 minutes. When the peas are cooked, drain, then run them under cold water until completely cool.

3. Mix lime juice, olive oil and chopped mint together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour.

4. To serve, divide the peas into 2 plates, divide the burrata and put it on top of the peas and sit the prosciutto shards on top. Drizzle the dressing over and around.