Sherry vinegar and walnut oil dressed gammon salad
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- Abigail Donnelly
- 8
- Easy
- Carb Conscious Dairy free Fat conscious Heart friendly
- 15 minutes
- 5 minutes
- Vergelegen Vin De Florence 2010
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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