Once Christmas day’s over, put leftovers to good use with imaginative dishes that reinvent Christmas ingredients.
Prep Time : 0:20 | Cook Time : 0:05 | Total Time : 0:25 | Serving : 4 person.
Ingredients
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2 teaspoons Dijon mustard
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2 teaspoons honey
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80ml (1/3 cup) extra virgin olive oil
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400g leg ham, thickly sliced
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1 1/2 tablespoons red wine vinegar
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100g (1 cup) walnuts, roasted, half finely chopped, half left whole
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1 small red onion, thinly sliced
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1/4 rockmelon, peeled, cut into thin slices
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1 baby cos lettuce, leaves separated
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50g parmesan, shaved
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1/2 loaf crusty bread, thinly sliced, toasted
Method
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Step 1
Combine mustard, honey and 1 tablespoon oil in a bowl, then brush over ham on both sides. In a separate bowl, whisk together remaining 60ml (1/4 cup) oil, vinegar and chopped walnuts.
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Step 2
Layer onion, rockmelon, lettuce, parmesan and bread on a plate.
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Step 3
Preheat a chargrill pan or barbecue to medium–high. Cook ham, in 2 batches, for 1 minute each side or until lightly charred and warmed through. Tear into large pieces and tuck into salad.
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Step 4
Drizzle with walnut dressing and scatter with remaining walnuts to serve.