(Prosciutto, Potato & Avocado Salad}

We just got back from a weeks camping for our young mans 6th birthday. It was exhausting. The thing about camping on a few acres is that the boys like to cover all those acres, running from one activity to the next, one bunch of new best friends to the potential new best friends who have just arrived. Our Jack is so confident that he easily and happily joined a school group of teenagers, they loved him and he loved them, he's a cool little dude, so funny, so incredibly social and generous and kind, I'm so proud of him it hurts.

It was also hot and for the first two nights uncomfortable as we worked out the best sleeping arrangements. Crick still present in my neck. But it was also wonderful and relaxing and each night once the sun went down we could relax by candlelight with a glass of vino as the boys snoozed in the cosy tent. There were many a sausage sizzled and only one option for breakfast, toast, but there were also stacks of juicy and sweet strawberries, cherries and nectarines hooray for summer fruit. 

Still its good to be home in my kitchen, tonight I'm whipping up a new prawn curry, I'll be sure to share it with you if it's a cracker but now I am yabbering on and I'm meant to be here for the salad, its a really fast and simple one, big flavours and filling too boot. No one will complain about salad for dinner after eating this. Promise.


...the salad (for 2)
400g baby potatoes, scrubbed + bitesized
200g green beans, trimmed
4 slices prosciutto
1 avocado, sliced
1 tbsp capers
handful of parsley
1/3 cup whole egg mayo
zest + juice of a lemon
s+p

Boil potatoes till tender, drain and pop on a platter.

Drop green beans into boiling water and cook for 3 minutes, drain and refresh in ice water, add them to the platter.

Pop prosciutto on a baking tray and under the grill for 5 minutes or until golden and crisp. Cool and break into pieces and add to the salad along with the sliced avocado.

Drizzle over the dressing which is made by combining the mayo, the lemon and the s+p and finish with a sprinkle of capers and parsley.