Peri-peri roast chicken

Chicken recipes

Peri-peri roast chicken

1 hour, 30 minutes

Lettuce hearts with gorgonzola, prosciutto and fresh figs

Lettuce hearts with gorgonzola, prosciutto and fresh figs

10 minutes

Roasted mushroom burgers with onion marmalade

Burger recipes

Roasted mushroom burgers with onion marmalade

15 minutes

Grilled lemon grass chicken with Thai curry sauce

Grilled lemon grass chicken with Thai curry sauce

20 minutes

Cos, avocado and feta salad

Avocado recipes

Cos, avocado and feta salad

Fresh tuna, coriander and goat’s cheese pasta

Pasta recipes

Fresh tuna, coriander and goat’s cheese pasta

10 minutes

Crayfish tempura with an Asian dipping sauce

Fish recipes

Crayfish tempura with an Asian dipping sauce

15 minutes

Christmas summer salad with pancetta and stone fruit

Christmas summer salad with pancetta and stone fruit

5 minutes

Roast rib-eye with Bearnaise sauce

Slow roast

Roast rib-eye with Bearnaise sauce

2 hours

Sticky-sweet duck with crisp greens

Duck recipes

Sticky-sweet duck with crisp greens

1½ to 2 hours

Slow-roasted leg of lamb in a nest of rosemary

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Sherry vinegar and walnut oil dressed gammon salad

Sherry vinegar and walnut oil dressed gammon salad

5 minutes

Load more

Sherry vinegar and walnut oil dressed gammon salad

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

200 g broad beans, blanched
200 g mangetout, blanched
4 bulbs baby fennel, with stalks, shaved
1/3 cup cider vinegar
3 T walnut oil
2 T Dijon mustard
200 g Rosa tomatoes
½ cup mint
Sea salt and freshly ground black pepper, to taste
Cubed gammon, for serving

Method

Remove the skins from the broad beans and split the mangetout in half lengthways, then toss all with the fennel shavings.
Add the cider vinegar, walnut oil, mustard, tomatoes, mint and seasoning to a blender and roughly pulse until combined.
Drizzle over the salad, season to taste and serve with cubes of succulent cubed gammon.

Per serving: 978.2 kJ, 11.3 g protein, 13.6 g fat, 14 g carbs.