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PEACHES & PARMA HAM SALAD
By Katie Jenson-Hull / The Radiant Nutritionist
Hands up who loves a good old forage in the garden? One day I ran out of fresh greens in my fridge to make a salad. So I went for a forage in my kitchen garden and collected carrot top greens and parsley to add. Bitter carrot top greens are so super delicious and they are very nutritious.
SIMPLE.
Now you don't need to use carrot top greens, you can easily substitute these for rocket, lettuce or spinach. The moral of the story is, you can easily swap ingredients in recipes for what you have to hand.
INGREDIENTS
3 peaches, stoned and then cut into slices
115g parma ham
Handful fresh parsley chopped 200g fresh greens (rocket, spinach, lettuce)
150g green beans cooked and cooled
For the dressing
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
½ orange juiced
1 tsp sesame seeds
Seasoning
1 tsp honey Seasoning
METHOD
1. Mix all the dressing ingredients into a bowl.
2. Next, into a large bowl assemble all the ingredients for the salad.
3. Drizzle the dressing over and toss the salad to make sure everything is evenly covered.
Enjoy!
Katie x
