Bean, asparagus & ham salad with basil dressing
Prep 20 mins | Cook 8 mins | Serves 4
A great way to serve left-over Christmas ham. If preferred use a handful of baby rocket leaves instead of micro-herbs.
250g green and/or butter beans, trimmed
2 bunches baby asparagus, trimmed
500g sliced leg ham-off-the-bone
100g Greek feta, thinly sliced
Mixed micro-herbs (like mustard cress and baby rocket), trimmed, to serve
2 tbs olive oil
1 tbs white balsamic vinegar
1⁄4 cup small basil leaves, finely chopped
Step 1 To make basil dressing, place dressing ingredients in a bowl. Season with salt and pepper. Whisk to combine. Set aside.
Step 2 Bring a frying pan of water to the boil over high heat. Add beans and cook for 2-3 minutes until just crisp. Remove with a slotted spoon, refresh in cold water. Add asparagus to the pan and cook for 1 minute. Drain and refresh in cold water. Pat beans and asparagus dry with paper towel.
Step 3 Arrange beans, asparagus, ham and feta on serving plates. Top with micro-herbs. Drizzle with basil dressing and serve.
Good for you ... Asparagus
One of the best sources of natural folate. This B complex vitamin is important throughout life for normal function of the immune system. A source of vitamin C which contributes to protecting body cells from damage from free radicals.