Ingredients
- 200 g thin green beans
- 125 g gruyère, any rind removed
- 100 g thickly sliced lean smoked ham, trimmed of fat
- 125 g cherry tomatoes, halved
- 250 g baby button mushrooms, sliced
- 100 g watercress
- 1 cup (45 g) baby spinach leaves
- 50 g rocket
- 2 tablespoons snipped fresh chives
- Green pepper
- corn dressing
- 3 tablespoons sunflower oil
- grated zest and juice of 1 lemon
- 1 tablespoon dried green peppercorns, crushed
- 2 teaspoons honey
- salt
Preparation
- Cook the beans in a saucepan of boiling water for 4 minutes, or until just tender.
- Drain and refresh under cold running water.
- To make the dressing, place the oil, lemon zest and juice, peppercorns, honey and salt to taste in a screw–top jar.
- Cover and shake well to mix.
- Cut the cheese and ham into strips about 5 × 2 cm.
- Place in a large salad bowl and add the beans, tomatoes, mushrooms, watercress, spinach and rocket.
- Toss together to combine evenly.
- Just before serving, shake the dressing again and sprinkle it over the salad.
- Toss well, scatter over the chives and serve
Serves 4
Preparation: 20 minutes
Cooking: about 5 minutes
Source: Milk, Eggs and Cheese
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