Pea, pine nut, Parma ham and fig salad

Ingredients

• 150g x Birds Eye Petit Pois (defrosted)
• 6 x slices of Parma ham
• 2 x ripe figs
• 1 x head of frizze lettuce
• 30g x toasted pine nuts
• ½ x tsp Dijon mustard
• ½ x tsp clear honey
• 1 x tsp white wine vinegar
• 3 x tbsp olive oil

Method

• 1 Whisk together the mustard, honey, vinegar and olive oil to make the dressing and set aside

• 2 Next, take the pine nuts, put on a metal tray and toast under a hot grill for around a minute until golden, and set aside

• 3 To prepare the lettuce, pick the white heart from the lettuce and wash in cold water and leave to drain in colander

• 4 Sprinkle over peas, then twist Parma ham slices and lay on top

• 5 Dress picked salad with some of the dressing and arrange pile in the middle of both plates

• 6 Sprinkle over toasted pine nuts and drizzle any remaining dressing over and around and place the quartered figs on top of the salad

At a glance nutrition

• Approx per serving
  Energy	475Kcal
  Fat	30g