Mediterranean Salad with Prosciutto and Pomegranate

Ingredients for Mediterranean Salad with Prosciutto and Pomegranate

• 475ml very thinly sliced fennel bulb

• 45ml extra-virgin olive oil, divided

• 1/4 teaspoons coarse kosher salt

• 6 cups rocket (about 110g )

• 160g thinly sliced spring onions

• 1/4 cup thinly sliced mint leaves

• 1 1/2 tablespoons balsamic vinegar

• 2 90g packages thinly sliced prosciutto, torn into strips

• 70g pomegranate seeds

How to make Mediterranean Salad with Prosciutto and Pomegranate

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoons salt.

Combine rocket, spring onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.