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Ham and melon salad with walnuts
Ham and melon salad with walnuts
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Transform Christmas leftovers into creative and delicious meals after the holiday.
Ingredients:
  • 11.80 gm Dijon mustard
  • 14.40 gm honey
  • 80ml (1/3 cup) extra virgin olive oil
  • 400g leg ham, thickly sliced
  • 30.00 ml red wine vinegar
  • 100g (1 cup) walnuts, roasted, half finely chopped, half left whole
  • 1 small red onion, thinly sliced
  • 1/4 rockmelon, peeled, cut into thin slices
  • 1 baby cos lettuce, leaves separated
  • 50g parmesan, shaved
  • 1/2 loaf crusty bread, thinly sliced, toasted
Instructions:
  • In a bowl, mix mustard, honey, and 1 tablespoon of oil. Brush this mixture over both sides of the ham. In another bowl, whisk together the remaining 60ml (1/4 cup) oil, vinegar, and chopped walnuts.
  • Arrange slices of onion, sweet rockmelon, crisp lettuce, shaved parmesan, and crusty bread in a visually stunning display on a plate.
  • Preheat a chargrill pan or barbecue to medium–high heat. Cook ham in 2 batches for 1 minute on each side until lightly charred and warmed through. Tear the ham into large pieces and add to the salad.
  • Finish with a generous drizzle of walnut dressing and sprinkle with the leftover walnuts before serving.

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