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Zingy Broccoli and Prosciutto Salad


  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 portions 1x


A simple summer salad loaded with bright flavours and the goodness of green veg!



  • 200g tenderstem broccoli, dry ends trimmed 
  • 70g prosciutto
  • 1 lemon, unwaxed
  • 1/4 cup extra virgin olive oil 
  • 50g feta cheese 
  • Pinch flaky sea salt
  • Handful pepitas (green pumpkin seeds)

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  1. Blanch broccoli by adding to a pot of boiling water for approximately 2-5 minutes (keep tasting to check desired crunch), then drain and plunge into bowl of ice cold water. 
  2. While broccoli is cooling, grate the zest of the lemon and set aside. Then squeeze the juice into a small bowl and mix with olive oil. Set aside. 
  3. Remove broccoli from ice bath with tongs or a slotted spoon, and pat dry with a clean tea towel. Arrange on a platter. 
  4. Tear off ribbon lengths of prosciutto and draped over broccoli. 
  5. Crumble over feta cheese. 
  6. Pour over dressing. 
  7. Heat a skillet or small pan on medium-high heat and toss in the pepitas. Keep shimmying until pepitas become fragrant, golden, and begin to ‘pop’. Remove from heat immediately and sprinkle over salad.
  8. Season everything with flaky sea salt to taste, and top with lemon zest.
  9. Devour. 
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