Ham and melon salad with walnuts

Cooking Salads Ham and melon salad with walnuts

Once Christmas days over, put leftovers to good use with imaginative dishes that reinvent Christmas ingredients.

Lables: Low carb Lower gi Egg free Fish free Shellfish free
  1. Combine mustard, honey and 1 tablespoon oil in a bowl, then brush over ham on both sides. In a separate bowl, whisk together remaining 60ml (1/4 cup) oil, vinegar and chopped walnuts.
  2. Layer onion, rockmelon, lettuce, parmesan and bread on a plate.
  3. Preheat a chargrill pan or barbecue to medium–high. Cook ham, in 2 batches, for 1 minute each side or until lightly charred and warmed through. Tear into large pieces and tuck into salad.
  4. Drizzle with walnut dressing and scatter with remaining walnuts to serve.

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2 tsp Dijon mustard
2 tsp honey
80ml extra virgin olive oil
400g leg ham, thickly sliced
1 1/2 tbsp red wine vinegar
100g walnuts, roasted, half finely chopped, half left whole
1 small red onion, thinly sliced
1/4 rockmelon, peeled, cut into thin slices
1 baby cos lettuce, leaves separated
50g parmesan, shaved
1/2 loaf crusty bread, thinly sliced, toasted

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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