Green Bean and Prosciutto Wraps

This starter is easy to prepare, loaded with vitamins and eye appealing. Green beans are commonly referred to as string beans and are one of only a few varieties of beans that are eaten fresh. Green beans are an excellent source of vitamin C, vitamin K and manganese. The vitamin K provided by green beans-25% of the daily value in one cup-is important for maintaining strong bones.

Serves 4
recipe from She magazine

500g fine green beans, trimmed
1/2 red bell pepper and 1/2 yellow bell pepper, cut into thin slices
4-6 tablespoons grated Parmesan
12 slices prosciutto
2 tablespoons olive oil
basil leaves to garnish

For the dressing:
4 tablespoons extra virgin olive oil
juice of 1 lemon
1 teaspoon honey

Blanch the beans and peppers for 1-2 minutes or until they are just tender. Rinse under cold running water; drain. Transfer to a bowl, stir in the Parmesan and season to taste. Toss well. Divide mixture into 12 portions and wrap each one in a slice of prosciutto to form a bundle, with the vegetables sticking out each end.

Heat a large non-stick frying pan over medium heat. Add the olive oil and fry the bundles for 2-3 minutes or until lightly browned. Remove from heat and arrange on a platter. Mix together the ingredients for the dressing and drizzle over the wraps. Season and garnish with basil leaves.

The Culinary Chase’s Note: Assemble these bundles (before pan frying them) ahead of time and keep in the fridge until your guests arrive. The smoky flavor from the prosciutto really defines this dish which is highlighted by the tangy dressing.