Recipe

Gammon & Walnut Salad

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Gammon & Walnut Salad

Tender gammon slices served with a walnut and blue cheese salad.




Ingredients to serve 2

  • 20g x walnuts
  • 50g x tenderstem broccoli – trim off end of stalks
  • 2 x gammon steaks
  • 3g x thyme
  • ½ tsp x Dijon mustard
  • ½ tbsp x white wine vinegar
  • 2 tbsp x olive oil (from your pantry – for the vinaigrette)
  • 100g x red spinach
  • 50g x blue rock cheese – crumble
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 40g x walnuts
  • 100g x tenderstem broccoli – trim off end of stalks
  • 4 x gammon steaks
  • 5g x thyme
  • 1 tsp x Dijon mustard
  • 1 tbsp x white wine vinegar
  • 4 tbsp x olive oil (from your pantry – for the vinaigrette)
  • 200g x red spinach
  • 100g x blue rock cheese – crumble
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Walnuts: Place the walnuts on a baking tray and roast them in the oven for 7-8 minute until lightly golden.

Step 3

Tenderstem broccoli: Place large pan on medium-high heat and add a knob of butter. Wait for the butter to melt, then add the tenderstem broccoli with a splash of water and cook for 2 minutes until bright green and cooked, but with a slight bite. Remove from the pan and set aside.

Step 4

Gammon: Coat the gammon with a drizzle of olive oil and season with ONLY pepper. Place a large frying pan on medium-high heat with a drizzle of olive oil. Rub the thyme between your hands to release the flavour, then add it to the pan and when the oil is hot, add the gammon. Cook the gammon for 3-4 minutes a side until golden and cooked through. In the last minute of cooking, add a generous knob of butter. Remove the gammon from the pan and set aside. Keep warm.

Step 5

Vinaigrette: Mix together the Dijon mustard and white wine vinegar and whisk in the olive oil (see quantity above for the vinaigrette). Season with salt and pepper to taste.

Step 6

Walnut salad: In a bowl, mix together the red spinach and tenderstem broccoli and dress with the vinaigrette. Mix in the blue rock cheese. Top with the roasted walnuts.

Step 7

Serve the gammon steak slices with the walnut salad on the side.