Winter salad

Prosciutto and blood orange salad

with mozzarella, pesto and toasted bread

Serves 4 Difficulty easy Prep & cook time 20 mins

Ingredients

2 slices thick Italian-style bread ⅓ cup pine nuts ¼ cup Parmesan, grated 1 large garlic clove, crushed 2 cups basil leaves, divided in half 1 tbsp lemon juice 110ml extra-virgin olive oil 2 blood oranges 6 slices prosciutto, torn 350g fresh buffalo mozzarella, drained and torn into pieces 1 small red onion, sliced Pinch of salt Freshly ground black pepper

Method

1. Preheat a griddle pan over moderate heat until hot. Place the bread slices in the pan and grill, turning once, until toasted and lightly charred all over, roughly 2-3 minutes. Remove from the pan and set aside to cool. 2. Pulse together the pine nuts, Parmesan, and garlic in a food processor until the pine nuts are almost ground. 3. Add half the basil leaves, lemon juice, and olive oil, pulsing several times until the pesto comes together. Season to taste with salt and pepper. 4. Trim the ends of the oranges so that they can stand upright. Place on a chopping board and cut away the peel and white pith, leaving only the flesh and membranes. Working over a bowl, cut between the membranes to release the segments into the bowl. 5. Tear the toasted bread into chunks. Divide the prosciutto, toasted bread, blood orange segments, mozzarella, red onion, and remaining basil leaves between plates. Spoon over the pesto before serving.