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Summer salad bowl

Contains pork – recipe is for non-Muslims only
A summer salad bursting with fresh flavours

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 308
  • Carbohydrates 23
  • Saturated Fat 4
  • Sugar 4
  • Protein 18
  • Fat 17
  • Fibre 2
  • Salt 1.33

Nutrition per serving

  • Calories 308
  • Carbohydrates 23
  • Saturated Fat 4
  • Sugar 4
  • Protein 18
  • Fat 17
  • Fibre 2
  • Salt 1.33

Ingredients

  • 500g pack new potatoes, halved if large
  • 4 eggs
  • 250g pack small mushrooms, sliced
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 small garlic clove, crushed (or squeeze garlic paste)
  • 2 Little Gem lettuces, leaves separated
  • 4 slices thick ham, torn into bite-size pieces

Tip

Make it veggie
Replace the ham with a few sliced red peppers or artichokes from a jar.

Method

  1. Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.

  2. meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.

  3. To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.

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