CRISPY SALAD WITH GRILLED HAM & VEGETABLES

Step 1

Preheat grill plate, frying pan or BBQ plate to medium-hot. Remove any skin or excess fat from the ham. Prepare the vegetables. Mix together the maple syrup and mustard and brush over the surfaces of the ham. Quickly grill each side of the ham steaks, until warmed through and browned. Remove the ham onto a plate and keep covered.

Step 2

While the grill plate is hot, add the cherry tomatoes, and toss for 3-4 minutes, until the skins are just beginning to split. Remove to a warm plate and set aside. On the same grill plate arrange the courgette slices and capsicum wedges and grill, until just charred and tender.

Step 3

Combine together the lemon juice, vinegar, maple syrup, garlic, parsley, thyme and mustard in a small jug or glass jar with a lid. Whisk in the oil, until well emulsified.

Step 4

Assemble the salad on a large serving platter. Arrange the LeaderBrand Crispy Salad, and then arrange the ham, tomatoes, red capsicum, and courgettes over the top.

Drizzle with plenty of the mustard dressing and garnish with mint.

CRISPY SALAD

Sweet, crisp iceberg lettuce with carrot, red cabbage and our traditional Kiwi dressing creates an unbeatable combination of taste and colour.

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

CUT SALAD

• 600g free-range ham, thick slices
• ¼ cup maple syrup
• 1 tsp American style mustard
• 1 bag LeaderBrand Crispy Salad
• 250g cherry tomatoes
• 3-4 small courgettes, sliced lengthways
• 2 red capsicums, seeds removed, sliced
• Mint leaves, to serve

Mustard dressing:

• 1 lemon, juice of
• 2 Tbsp white wine vinegar
• 2 Tbsp maple syrup
• 1 clove garlic, crushed
• ½ cup flat-leaf parsley roughly chopped
• 2 Tbsp thyme leaves
• 2 Tbsp American mustard
• ½ cup peanut or vegetable oil