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Sherry vinegar and walnut oil dressed gammon salad

Sherry vinegar and walnut oil dressed gammon salad

5 minutes

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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.