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Ham & Hummus Green Salad
Ham & Hummus Green Salad

Roasted green peppers are blended with chickpeas, spring onion, garlic, lemon and olive oil to form a smooth hummus, which is generously spread across a large plate, then topped with a mixture of marinated peas, green beans and ribbons of baby marrow. #JustDelicious slices of double smoked ham are added on top, followed by peppery watercress.

Prep Time: 15 min
ook Time: 10 min
Total Time: 25min
Serves: 4





500 g

Eskort Double Smoked Ham

250 ml (1 cup)

fresh green peas

250 g

French beans, ends removed

250 g

baby marrow, cut into ribbons

65 ml

olive oil


lemon, juice

30 ml (2 tbsp)

freshly ground black pepper

10 ml (2 tbsp)

coarse salt

Roasted Pepper Hummus



green peppers

65 ml

spring onions, chopped

1 can

chickpeas, drained

1 clove



lemon zest and juice



  • Add peas, French beans and baby marrow ribbons to a large bowl and dress with olive oil and lemon juice.

  • Season with salt and pepper and refrigerate until you are ready to assemble and serve.

Roasted Pepper Hummus

  • Grill the green peppers over a gas flame or in the oven until the skins are charred.

  • Place the charred peppers in a plastic bag and leave to sweat for five minutes.

  • Remove the skins and seeds from the peppers.

  • Blend the peppers and the rest of the ingredients in a food processor until smooth.

Assembly and Serving:

  • Spread the hummus on a large plate.

  • Place the marinated veggies on top of the hummus followed by slices of ham.

  • Finish with the watercress and serve.

Recipe Meal Types: - Salads - Lunch - Lunch Box
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