Kumara & Pea Shoot Salad with Plum Vinaigrette

Meat

Ingredients

2 Med/Large Kumara (cooked)
Shredded or chopped ham
Cherry tomatoes
Cucumber (cut into short strips)
Spring Onion (finely chopped)
50g Sage Derby Cheese (fine sliced shards)
30g Pea Tendrils
Olive Oil

Dressing:
¼ c plum sauce
4Tbsp Balsamic Vinegar
½ tsp paprika
Pinch cayenne pepper (optional)

Method

Mix ingredients for dressing, check and adjust to taste preference. Set aside.
Chop up cooked kumara (or other leftover roast vegetables) and cook in a hot pan with a little oil to give a crispy edging. Add in ham and toss until also starts to brown.
Remove from the heat and add to bowl with the plum dressing, coat well. To serve as a share platter, add the ham/veg mix as base layer onto plate, proceed to layer up cucumber, tomatoes, spring onion, and cheese shards, finish by scattering the Pea Tendrils over the top, then drizzle with a little extra Olive Oil. If making to serve as a side salad, add all of the additional vegetables to the kumara mix, and gently fold together just to blend all the items, don’t fully mix into the plum dressing.

Comments

With Christmas just around the corner it's time to order your ham for the big day!  This tasty salad can also be a great way to make something quick and easy with left over ham, especially if you have left over roast vegetables you can use as well as or in place of the kumara.

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