This crisp, crunchy salad is packed with delicious Italian flavours, including soft and smoky prosciutto, slivers of parmesan cheese, pine nuts and a very simple lemon dressing.
- 300g runner beans, trimmed and sliced
- 6 sliced prosciutto, roughly sliced
- 50g pine nuts, toasted
- 50g rocket
- 25g grated parmesan
- Juice of 1 lemon
- 50ml extra-virgin olive oil
- 1 garlic clove, crushed
- Salt and black pepper
Drop the beans into a pot of salted, boiling water. Cook for 4-5 minutes or until tender. Drain.
Whisk the oil, lemon juice, garlic, salt and pepper together. Toss the beans with the prosciutto, rocket and dressing. Sprinkle with parmesan and pine nuts to serve.