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.
Ham & Hummus Green Salad
Ingredients
- Salad
- 500g Eskort Double Smoked Ham
- 250ml (1 cup) fresh green peas
- 250g French beans, ends removed
- 250g baby marrow, cut into ribbons
- 65 ml olive oil
- juice from one lemon
- 30 ml (2 tbsp) freshly ground black pepper
- 10 ml (2 tsp) coarse salt
- Roasted Pepper Hummus
- 2 green peppers
- 65 ml spring onion, chopped
- 1 can chickpeas, drained
- 1 clove garlic
- zest and juice of one lemon
- 45 ml olive oil
Method
- Salad
- 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.
Serve
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