favorite
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rate
Serves
US | Metric
Ingredients
  • 2 buffalo mozarella
  • 60 g mint
  • 20 g parsley
  • 125 ml olive oil (extra to dress the mozzarella)
  • 100 g toasted pine nuts
  • 100 g parmesan
  • Salt
  • 150 g Iberico ham
  • Punnet of Westlands herb mix
  • Punnet of Westlands the Italian mix
Buffalo Mozzarella and Iberico Ham salad with Mint and Parsley pesto Buffalo Mozzarella and Iberico Ham salad with Mint and Parsley pesto
Buffalo Mozzarella and Iberico Ham salad with Mint and Parsley pesto
Perfect summer starter
Prep 10 minutes
Total 15 minutes
  1. To make the pesto toast the pine nuts in a dry pan of a medium heat until golden brown all over. Blanch the parsley and mint in a pan of seasoned boiling water then place into ice water to cool down instantly. 
  2. Squeeze the water out and place in a blender along with the parmesan, olive oil, toasted pine nuts, salt and blitz until combined together. 
  3. To assemble place the mozzarella into the centre of each plate with a little drizzle of olive oil over the top and salt. Then place the Iberico ham and mint pesto around the mozzarella and finish with the micro herbs from Westlands. 
Buffalo Mozzarella and Iberico Ham salad with Mint and Parsley pesto
Perfect summer starter
favorite
print
rate
Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 2 buffalo mozarella
  • 60 g mint
  • 20 g parsley
  • 125 ml olive oil (extra to dress the mozzarella)
  • 100 g toasted pine nuts
  • 100 g parmesan
  • Salt
  • 150 g Iberico ham
  • Punnet of Westlands herb mix
  • Punnet of Westlands the Italian mix

  1. To make the pesto toast the pine nuts in a dry pan of a medium heat until golden brown all over. Blanch the parsley and mint in a pan of seasoned boiling water then place into ice water to cool down instantly. 
  2. Squeeze the water out and place in a blender along with the parmesan, olive oil, toasted pine nuts, salt and blitz until combined together. 
  3. To assemble place the mozzarella into the centre of each plate with a little drizzle of olive oil over the top and salt. Then place the Iberico ham and mint pesto around the mozzarella and finish with the micro herbs from Westlands.