Step 1

Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding broccolini and kale in the last 2 minutes of cooking time. Drain. Refresh under cold water. Drain. Transfer to a large serving bowl.

Step 2

Meanwhile, place yoghurt, oil, lemon rind, lemon juice and dill in a bowl. Season with salt and pepper. Stir to combine.

Step 3

Heat a frying pan over medium-high heat. Add prosciutto. Cook for 2 minutes each side or until golden and crisp. Transfer to a plate. Cool for 2 minutes. Roughly break 2 slices into small pieces.

Step 4

Add yoghurt dressing, cucumber, radish and small pieces of prosciutto to pasta mixture. Toss gently to combine. Sprinkle salad with pepitas and extra dill. Serve with remaining prosciutto.