Preparation

Boil the peas in plenty of salted water for two minutes, adding 8 mint leaves for the last 5 seconds.

Drain the peas and mint into the cup of an immersion blender and purée with 100ml of ice and 50 gr of drizzled olive oil.

If it’s too dense, add a bit of vegetable broth or water and add salt and pepper to taste.

Cover with cling wrap (in contact with the surface of the purée) and aluminium and store in the refrigerator until completely chilled.

Brown the prosciutto crudo slices in a pan until crispy, let drain on some paper towels.

Pour the purée into shallow bowls and top with hearts of palm slices and the crispy prosciutto, a few mint leaves, a drizzle of EVOO and, if desired, a few crunchy tortilla chips.