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Photo of Parma ham, beetroot & mozzarella salad by WW

Parma ham, beetroot & mozzarella salad

6
PersonalPoints™ per serving
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 tablespoons

Lemon Juice, Fresh

½ tablespoons

Dijon Mustard

1½ teaspoons, 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.

Notes

Can’t get hold of asparagus? Use cooked tenderstem broccoli or garden peas instead.

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