Ham and vegetable skewers with warm Indian rice salad

Recipes / Salads

Youll be feasting in minutes with this perfect choice of a lazy weeknight bbq.

Recipe «Ham and vegetable skewers with warm Indian rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp brown sugar, 1 tsp finely grated lime rind, 1 tbsp lime juice, 200g piece leg ham, 2 red capsicum, cut into 3cm pieces , 2 zucchini, cut into 5mm-thick rounds, Lime wedges, to serve, 1 1/2 tbsp coconut oil, melted , 1 small red onion, finely chopped, 1 tbsp korma curry paste, 450g packet brown microwave rice, 200g steamed greens, 1 large mango, diced, 2 tbsp sultanas, 1/3 cup roughly chopped fresh coriander leaves, 1 tbsp lime juice.

Ingredients:

  • 1 tbsp brown sugar 
  • 1 tsp finely grated lime rind 
  • 1 tbsp lime juice 
  • 200g piece leg ham 
  • 2 red capsicum, cut into 3cm pieces 
  • 2 zucchini, cut into 5mm-thick rounds 
  • Lime wedges, to serve 
  • 1 1/2 tbsp coconut oil, melted 
  • 1 small red onion, finely chopped 
  • 1 tbsp korma curry paste 
  • 450g packet brown microwave rice 
  • 200g steamed greens 
  • 1 large mango, diced 
  • 2 tbsp sultanas 
  • 1/3 cup roughly chopped fresh coriander leaves 
  • 1 tbsp lime juice 

Instructions

  1. Combine sugar, lime rind and lime juice in a small bowl.
  2. Cut ham into 1cm-thick, 3cm pieces. Thread 1 piece of ham, 1 piece capsicum and 1 piece zucchini onto a skewer. Repeat process twice more. Place in a baking dish. Repeat with remaining ham, capsicum and zucchini. Drizzle with lime mixture. Rub to coat. Season with pepper.
  3. Heat a greased barbecue hotplate or grill on medium-high heat. Cook skewers, turning, for 5 minutes or until vegetables are tender and lightly charred.
  4. Meanwhile, make Warm Indian Rice Salad: Heat 2 teaspoons coconut oil in a large frying pan over medium-high heat. Add onion. Cook for 3 minutes or until just softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 to 2 minutes or until well combined and heated through. Transfer rice to a serving bowl. Add steamed greens, mango, sultanas, coriander, lime juice and remaining coconut oil. Season with salt and pepper. Toss to combine. Serve rice salad with skewers and lime wedges.