Parma ham, beetroot & mozzarella salad
prep: 5 minutes
cook: 15 minutes
serving: 4
Nutrition Facts
each serving
KCal
237
Carbs
24g
fiber
3.7g
Protein
17g
Fat
9.3g
Saturates
3.3g
Sugars
9.8g
Salt
1.6g
Fruit/Veg Portion
-
Ingredients
all 10 types- 4 slices Parma ham
- 250g asparagus tips
- 100g sourdough, torn into chunks
- 1tbsp olive oil
- 1/2tbsp lemon juice
- 11/2tsp Dijon mustard
- 180g baby leaf salad
- Small handful fresh mint leaves
- 300g cooked beetroot (not in vinegar), cut into wedges
- 100g light mozzarella, torn
Directions
5 steps in totalStep 1
Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a large baking tray with baking paper.
Step 2
Put the Parma ham, asparagus and sourdough on the tray, then bake for 15 minutes.
Step 3
In a bowl, whisk together the oil, lemon juice and mustard with a splash of water to form a dressing.
Step 4
Toss the salad leaves, most of the mint, the beetroot, asparagus, croutons and dressing in a bowl.
Step 5
Divide the salad between plates. Break the Parma ham into shards, then scatter over, along with the mozzarella and remaining mint.
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