Broccoli, Olive & Prosciutto Salad

Broccoli, Olive & Prosciutto Salad



4-5 (sides)

Prep Time

10 mins

Cook Time

10 mins

  • 2 heads broccoli, cut into florets
  • 6 slices prosciutto
  • 3/4 cup pitted mixed olives, roughly chopped
  • 2 tbs pine nuts, toasted
  • 1/3 cup small basil leaves


  • 100ml extra virgin olive oil
  • ½ lemon, juiced
  • 1 tsp Dijon mustard
  • ½ tsp caster sugar
  • ½ long red chilli, thinly sliced


Cook broccoli in a large saucepan of boiling salted water for 3 minutes until bright green and tender. Drain, refresh in a bowl of iced water. Drain, shake dry.


Cook prosciutto in a non-stick frying pan over medium-high heat for 2-3 minutes each side until golden. Set aside to cool, break into small pieces.


For the dressing, whisk all ingredients in a bowl until well combined. Season.


Arrange broccoli on a serving platter, sprinkle over the prosciutto, olive and pine nuts. Pour over the dressing. Sprinkle with basil leaves. Serve.