Beech-smoked gammon with Asian salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Prep Time: | 15 minutes |
Ingredients
- 200 g traditional bone-in beech-smoked gammon
- 1 cup sweet chilli sauce
- 50 ml rice wine vinegar
- 2 Tbsp olive oil, to drizzle
- 70 g mangetout, blanched
- cashew nuts, to serve
- 1/2 cucumber, sliced julienne
- coriander leaves
- 10 g basil
- mint, to serve
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Cooking Instructions
- In a large mixing bowl, combine all the ingredients for the salad and toss.
- Arrange the salad on a serving platter, top with gammon slices and drizzle with the dressing.
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