Once Christmas day’s over, put leftovers to good use with imaginative dishes that reinvent Christmas ingredients.
Ingredients
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 80ml (1/3 cup) extra virgin olive oil
- 400g leg ham, thickly sliced
- 1 1/2 tablespoons red wine vinegar
- 100g (1 cup) walnuts, roasted, half finely chopped, half left whole
- 1 small red onion, thinly sliced
- 1/4 rockmelon, peeled, cut into thin slices
- 1 baby cos lettuce, leaves separated
- 50g parmesan, shaved
- 1/2 loaf crusty bread, thinly sliced, toasted
Method
- Step 1Combine mustard, honey and 1 tablespoon oil in a bowl, then brush over ham on both sides. In a separate bowl, whisk together remaining 60ml (1/4 cup) oil, vinegar and chopped walnuts.
- Step 2Layer onion, rockmelon, lettuce, parmesan and bread on a plate.
- Step 3Preheat a chargrill pan or barbecue to medium–high. Cook ham, in 2 batches, for 1 minute each side or until lightly charred and warmed through. Tear into large pieces and tuck into salad.
- Step 4Drizzle with walnut dressing and scatter with remaining walnuts to serve.
- Low carb
- Lower gi
Nutrition
2887 kj
Energy
44g
Fat Total
7g
Saturated Fat
5g
Fibre
32g
Protein
61mg
Cholesterol
2259.57mg
Sodium
10g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
Tips: You can substitute roasted almonds for the walnuts.
Also try leftover roast turkey or chicken instead of ham.
To turn this into a sandwich, omit the walnut dressing and rockmelon. Chargrill the ham and serve on crusty bread with cos lettuce, shaved parmesan and extra Dijon mustard.
- Author: Sophia Young
- Image credit: Chris Chen
- Publication: MasterChef
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