Prosciutto, Courgette & Pear Salad

Prepare the vegetables: Wash and drain lettuce, set aside in a large mixing bowl.

Slice courgettes in to long strips (halve then slice). Do the same with the pear.

Heat a skillet (grooved) pan on medium-high heat.

Take a large plate and pour 1/3 the frying oil on to it along with the orange zest and some seasoning (salt and pepper).

Dip the courgette slices in the oil making sure each side has a light oil coating. Fry courgette slices until cooked through -turning half way so both side develop those lovely char-grilled stripes.

You will need to do a few batches to fry all the courgette, add more oil and seasoning to the dipping plate as required.

Drain on kitchen paper when cooked.

Cook the pear following the same method.

Orange Dressing: Mix the juice of 1/2 orange, the cider vinegar, mustard powder, 3tbsp olive oil and seasoning. Whisk or stir well until ingredients are well combined. Taste and adjust if necessary.
To Serve: Drizzle half the dressing over the lettuce leaves and toss well making sure the leaves are coated.
Plate up the leaves and top with courgette and pear. Tear up pieces of Prosciutto and place evenly over the salad. Drizzle over the remaining dressing.