Quick & Easy

Potato and proscuitto salad

potato and proscuitto salad
4
5M
20M
25M

Ingredients

Method

1.Boil, steam or microwave potato until just tender; drain. Cool, then peel potato; cut into 1cm pieces. Place in large bowl with juice and oil; toss to coat potato in mixture.
2.Preheat grill. Grill prosciutto about 5 minutes or until crisp; chop prosciutto coarsely.
3.Divide spinach, potato, prosciutto and pulp among serving plates.

To get ½ cup of pomegranate pulp, use a medium pomegranate. To remove the pulp, cut pomegranate in half, then hit the back of the fruit with a wooden spoon ­ the seeds usually fall out easily; if not, dig them out with a spoon. Discard the shell and white pith.

Note

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