Parma ham, beetroot & mozzarella salad
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Get the week off to a colourful start with this hearty Italian-style salad
Ingredients
Parma Ham
4 slice(s), thin
Asparagus, raw
250 g, trimmed and cut into thirds
Sourdough Bread
100 g
Olive Oil
1 tablespoon(s)
Lemon Juice, Fresh
½ tablespoon(s)
Dijon Mustard
1½ teaspoon(s), heaped
Salad leaves
4 portion(s), baby leaf mixed salad leaves
Beetroot
300 g, cooked, not pickled, cut into wedges
Light Mozzarella
100 g, roughly torn
Mint, Fresh
10 sprig(s), small handful
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a large baking tray with baking paper.
2
Put the Parma ham, asparagus and sourdough on the prepared tray, then bake for 15 minutes until the ham and croutons are crisp and the asparagus tips are tender.
3
In a small bowl, whisk together the oil, lemon juice and mustard with a splash of cold water to form a dressing. Season to taste.
4
Put the salad leaves, most of the mint, the beetroot, asparagus, croutons and dressing in a bowl and gently toss to combine.
5
Divide the salad between plates. Break the Parma ham into shards, then scatter over the salad along with the mozzarella and the remaining mint leaves.
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