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Chargrilled ham and vegetable salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a vibrant, light summer salad for a delicious and satisfying meal.
Ingredients:
  • 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 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
Instructions:
  • Preheat your oven to 180°C and prepare a baking tray by lining it with non-stick baking paper.
  • Place the pumpkin on a tray and generously spray with olive oil. Roast for 15 minutes. Then add the bread to the tray, lightly spray with olive oil, and continue to cook until both are golden, approximately 15 minutes.
  • Zest the lemon by removing the rind using a zester or a vegetable peeler. Avoid the white pith and cut the rind into thin strips.
  • Blanch beans in a pot of boiling salted water for 2 minutes or until vibrant green and al dente. Shock in ice water. Drain well.
  • Heat the chargrill on high and spray with olive oil. Grill capsicum for 3 minutes on each side until charred, then transfer to a plate. Grill ham for 2 minutes on each side until charred.
  • Combine the lettuce, rocket, pumpkin, bread, beans, capsicum, and tomato in a bowl. Toss gently to mix. Portion into serving bowls. Tear the ham and sprinkle over the salad along with lemon rind. Drizzle with dressing before serving.

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