Serves 4
2 teaspoons olive oil
6 thin slices prosciutto, roughly chopped
200g Ornelle Feta roughly crumbled
1 avocado, halved, stone removed and sliced
10 cherry tomatoes, halved
4 handfuls mixed baby salad greens

Dressing:
¼ cup olive oil
¼ cup freshly squeezed orange juice
1 tablespoon chopped coriander
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to season

1. To make the dressing, combine all ingredients. Mix well.

2. For the salad, heat oil in a heavy-based frying pan. Toss prosciutto over a medium heat until just crisp. Transfer to a plate lined with paper towels. Cool.

3. Combine all salad ingredients, except prosciutto, in a bowl. Drizzle over dressing. Toss lightly to coat.

4. Arrange salad on serving plates. Garnish with prosciutto.

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