The ham and turkey that was so scrumptious at the feast starts to lose its appeal after a couple of days on the menu.
Here’s a quick and easy recipe from www.taste.com.au to put those leftovers to good use.
Ham and melon salad with walnuts
Serves 4
2 tsp Dijon mustard
2 tsp honey
1/3 cup extra virgin olive oil
400g leg ham, thickly sliced
1½ tbsp red wine vinegar
1 cup walnuts, roasted, half finely chopped, half left whole
1 small red onion, thinly sliced
¼ rockmelon, peeled and thinly sliced
1 baby cos lettuce, leaves separated
50g parmesan, shaved
½ loaf crusty bread, thinly sliced, toasted
Combine the mustard, honey and one tbsp oil in a bowl, then brush over ham on both sides.
In a separate bowl, whisk together remaining 60ml (¼) oil, vinegar and chopped walnuts.
Layer onion, rockmelon, lettuce, parmesan and bread on a plate.
Preheat a chargrill pan or barbecue to medium high. Cook ham, in two batches, for one minute each side or until lightly charred and warmed through. Tear into large pieces and tuck into salad.
Drizzle with walnut dressing and scatter with remaining walnuts to serve.
You can substitute roasted almonds or pinenuts for the walnuts. Try leftover turkey or chicken instead of ham.
Our first giveaway for 2012 is Cecile Yazbek’s new book, Mezze to Milk Tart, From the Middle East to Africa in my vegetarian kitchen.
The book is an omnivore’s treasure chest and a vegetarian’s delight, enhanced by personal reflections and archival photographs.
Email foodfossickers@bendigoweekly.com before 5pm Tuesday, January 2 to be in the draw to win a copy of Cecile’s culinary journey.
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