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Prosciutto wraps

Name: Prosciutto wraps
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 24 baby green beans, tops trimmed; 2 cups micro salad leaves or wild rocket; 2 tablespoons toasted pine nuts; 2 tablespoons freshly grated parmesan; 1 tablespoon extra virgin olive oil; Juice of 1 lemon; 12 thin prosciutto slices; 1 tablespoon balsamic vinegar; 1/4 cup (60ml) extra virgin olive oil; Pinch of dried chilli flakes; 1/2 teaspoon chopped fresh garlic; 1 tablespoon chopped flat-leaf parsley

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Inspired by a recipe in Escape to Yountville by Sally James, these prosciutto wraps are the perfect summer starter.

24 baby green beans, tops trimmed
2 cups micro salad leaves or wild rocket
2 tablespoons toasted pine nuts
2 tablespoons freshly grated parmesan
1 tablespoon extra virgin olive oil
Juice of 1 lemon
12 thin prosciutto slices

Dressing

1 tablespoon balsamic vinegar
1/4 cup (60ml) extra virgin olive oil
Pinch of dried chilli flakes
1/2 teaspoon chopped fresh garlic
1 tablespoon chopped flat-leaf parsley

Method

1.

Place dressing ingredients in a small bowl, whisk with a fork and set aside.
2.

Place beans in a bowl, cover with boiling water and leave for 1 minute. Drain and refresh under cold water.
3.

Combine beans with leaves, pine nuts and parmesan. Drizzle with oil and lemon juice, then season. Lay out prosciutto slices, put a handful of bean mixture on each, then roll up. Drizzle with dressing just before serving.