Smashed pea and prosciutto salad with haloumi crisps

Perfect for lunch, perfect for a light dinner

By Donna Hay | Oct 4, 2024

Smashed pea and prosciutto salad with haloumi crisps — Con Poulos

Here’s the light, crisp salad recipe you didn’t know you needed.

Move over croutons… haloumi crisps are the new super-easy way to add cheesy, salty crunch. They transform this clever salad of humble frozen peas into the most elegantly irresistible dish.

Yields: 4

Ingredients

300g (10½ oz) haloumi, shaved using a vegetable peeler
60g (2 oz) unsalted butter
500g (1 lb 2 oz) frozen peas
2 teaspoons finely grated lemon rind
sea salt and cracked black pepper
1½ cups (24g/1 oz) mint leaves
150g (5½ oz) rocket (arugula) leaves
8 slices prosciutto
toasted bread slices and lemon wedges, to serve

Directions

Step 1

Preheat oven to 160°C (325°F).

Step 2

Step

Step 3

To make the haloumi crisps, spread the haloumi on a large tray lined with non-stick baking paper and bake for 10–12 minutes or until golden and crisp.

Step 4

Heat a large frying pan over medium heat. Add the butter and cook until melted. Add the peas, lemon rind, salt and pepper and stir to combine. Cook for 2–3 minutes or until the peas are heated through.

Step 5

Using a fork, roughly smash half the peas. Add the mint and rocket and toss to combine.

Step 6

Divide the bread slices between serving plates. Top with the smashed peas, prosciutto, haloumi and serve with lemon wedges. Serves 4

Cook’s note: To ensure a crispy haloumi, it needs to be sliced super thinly _ a vegetable peeler does the job easily. You can change up the prosciutto for rashers of crispy bacon if you prefer.

For more Donna Hay recipes, check out her new cookbook, Too Easy, available at all good bookstores.