Recipe: Parma ham, beetroot & mozzarella salad

From diabetes.org.uk

A delicious and healthy salad for warm summer days. Thanks to WW (Weight Watchers UK) for this recipe

Serves 4

Prep 5 minutes

Cook 15 minutes

Ingredients

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

Method

1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a large baking tray with baking paper.
2. Put the Parma ham, asparagus and sourdough on the tray, then bake for 15 minutes.
3. In a bowl, whisk together the oil, lemon juice and mustard with a splash of water to form a dressing.
4. Toss the salad leaves, most of the mint, the beetroot, asparagus, croutons and dressing in a bowl.
5. Divide the salad between plates. Break the Parma ham into shards, then scatter over, along with the mozzarella and remaining mint.

https://www.diabetes.org.uk/guide-to-diabetes/recipes/parma-ham-beetroot-mozzarella-salad?utm_source=bronto&utm_medium=email&utm_term=Give+it+a+try&utm_content=Give+it+a+try&utm_campaign=Enewsletter+July+2020+-+pt+2