Ham & Hummus Green Salad

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  • 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


  • 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.


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.