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Chargrilled ham and vegetable salad

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 650g Butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • Olive oil spray
  • 100g crusty bread, torn into coarse pieces
  • 1 lemon
  • 150g green beans, trimmed
  • 1 red capsicum, halved, deseeded, cut into 1cm-thick strips
  • 1 x 125g pkt Hans Gourmet Monaco Deluxe Ham
  • 1 baby endive lettuce, leaves separated, coarsely torn
  • 80g (2 cups) baby rocket leaves
  • 1 x 200g punnet grape tomatoes, quartered
  • 60ml (1/4 cup) 99% Fat Free Caesar Dressing


  • 1
    Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
  • 2
    Place pumpkin on tray. Spray with olive oil spray. Roast for 15 minutes. Add bread to tray and spray lightly with olive oil spray. Cook for a further 15 minutes or until both are golden.
  • 3
    Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from the rind. Cut rind into very thin strips.)
  • 4
    Cook beans in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain.
  • 5
    Preheat a chargrill on high. Spray with olive oil spray. Cook capsicum for 3 minutes each side or until charred. Transfer to a plate. Cook ham for 2 minutes each side or until charred.
  • 6
    Place the lettuce, rocket, pumpkin, bread, beans, capsicum and tomato in a bowl. Toss to combine. Divide among serving bowls. Coarsely tear the ham. Top salad with ham and lemon rind. Drizzle over dressing to serve.

Source: taste.com.au


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