I started off the week thinking about making a pea, mint and prosciutto salad because I have no shortage of mint in my garden.
I started off the week thinking about making a pea, mint and prosciutto salad because I have no shortage of mint in my garden.

Salad’s not just a side

GROWING up, I would definitely say we were a meat and three veg family.

As I have mentioned before, my dad is a butcher and even chicken and fish are only counted as side dishes in our house.

When it got far too hot to cook vegetables, we would convert to salad. Lettuce, tomato, cucumber, corn, ham, capsicum and onion. We would have tinned beetroot and bottled asparagus on the side. This was what a salad was to me.

Salad was definitely a side dish, not a meal itself.

And it was only after I really got into cooking that I realised how diverse salads can be.

I started off the week thinking about making a pea, mint and prosciutto salad because I have no shortage of mint in my garden.

So off I went to get the other ingredients, but came across some beautiful looking figs (which also happened to be really cheap).

Then as I continued down the aisles of the grocers, I spotted some ash goat cheese (or chevre) - something that complements both figs and prosciutto really well.

I just couldn't help myself, so I pulled together this beautifully rich and salty but fresh, sweet and creamy salad. I probably wouldn't serve it as a main, it's not quite hearty enough for me. But it makes a perfect entree and a lovely lunch.

If you want to have a go at the mint and pea version, simply combine the lettuce and prosciutto with a cup of peas that has been cooked for one minute and then put into an ice bath. Dress it however you like.


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