Gammon Salad Recipe
A play on gammon egg and chips this delicious warm salad comes with a honey and mustard dressing and has become a firm favourite in our house!
Servings 2 Servings
Calories 794kcal
Ingredients
- 1 Gammon Steak 200g
- 100 g Potatoes ⅔ Cup
- 2 Large Eggs
- 1 Small Red Onion 75g
- 4 Pineapple Rings
- 50 g Salad or Lettuce Leaves 2 Cups
- 1 tablespoon Cooking Oil
For the Honey & Mustard Dressing:
- 2 tablespoon Groundnut Oil
- 1 tablespoon Cider Vinegar
- ½ tablespoon Honey 10g
- ½ tablespoon English Mustard
- ¼ teaspoon Coarse Sea Salt
- ⅛ teaspoon Black Pepper
Instructions
- Remove the rind from the gammon steak, then cut it into strips approximately 5-7mm (¼") thick.
- Bring a small pan of water to the boil, add the eggs and boil for 7 minutes, then refresh in cold water and peel them.
- Cut the potatoes into a 5mm (just under ¼") dice.
- Cut the red onion in half lengthways, then peel it and slice it into half-moon shapes as thinly as you can, and put them into a salad or mixing bowl.
- Shred the salad leaves and add them to the bowl with the onions.
- Place all of the ingredients for the dressing into a jar and give it a good shake.
- Heat a 28cm or 11" non-stick frying pan over a high heat, and when it is hot, add the oil, then throw in the diced potatoes and the gammon and fry for 8-10 minutes. Then transfer to a plate lined with kitchen paper and drain.
- Return the frying pan to the heat and when it is hot, sear the pineapple rings for 1 minute on each side, then remove and cut them into 4 segments.
- Cut each egg into 4 wedges.
- Dress the salad leaves and onion with all but a couple of tablespoons of the dressing and divide it between two bowls.
- Top the lettuce leaves with the gammon, potatoes, pineapple and egg, then spoon over the remaining dressing and serve immediately.
Nutrition
Serving: 1 | Calories: 794kcal | Carbohydrates: 65g | Protein: 37g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 30g | Cholesterol: 283mg | Sodium: 479mg | Fiber: 8g | Sugar: 40g
