Solo: Pork, Greens & Hazelnuts Recipe - Daily Dish Recipe #3045


Solo: Pork, Greens & Hazelnuts

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Solo: Pork, Greens & Hazelnuts

Tender gammon slices topped with hazelnut salsa and steamed veggies on the side.

Ingredients to serve 1

  • 15g x hazelnuts
  • 100g x green beans – remove ends
  • 1 x courgettes
  • 75g x tenderstem broccoli
  • ½ tsp x Dijon mustard
  • ¼ tbsp x white wine vinegar
  • ¼ x lemon
  • ¾ tbsp x olive oil (from your pantry – for the vinaigrette)
  • ¼ x onion – peel & chop finely
  • 5g x parsley – remove stalks & chop finely
  • ¼ tsp x water (for the salsa)
  • 1 x gammon steak
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Hazelnuts: Place the hazelnuts on a tin foil lined baking tray and roast them in the oven for 5 minutes until golden. Then remove them from the oven, leave them to cool down for a few minutes, then chop them roughly.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut in half and juice. Set aside.

Step 4

Courgettes: Cut into matchsticks - cut the courgettes in half crossways. Now slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 5

Greens: Place a pot on medium-high heat and add the boiling water. Place a colander on the pot, making sure that it does not touch the boiling water. Add the green beans and cook with a lid on for 5 minutes. Then add the courgettes and cook for another minute with the lid on. Lastly, add the broccoli and cook for another 3-4 minutes with the lid on until bright green, but with a slight bite. Remove the veg from the colander, toss in a knob of butter and season with salt and pepper to taste.

Step 6

Vinaigrette: In a bowl, mix together the Dijon mustard, white wine vinegar and lemon zest and juice. Then whisk in the olive oil (see quantity above for the vinaigrette).

Step 7

Hazelnut salsa: Mix the onion, parsley and hazelnuts and water (see quantity above for the salsa) into the vinaigrette.

Step 8

Gammon: Coat the gammon steak with some olive oil and season with black pepper (NO SALT). Place a pan on medium-high heat and cook the gammon for 3-4 minutes a side until golden and cooked through. In the last minute, add a knob of butter and let it melt. If the edges of the gammon curl upwards while cooking, use the tongs to push it down onto the bottom of the pan.

Step 9

Serve: by slicing the gammon and topping the slices with the hazelnut salsa. Serve the steamed veggies on the side.