Ham and mango salad

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 10 MIN­UTES

1½ ta­ble­spoons ex­tra vir­gin olive oil 2 tea­spoons red wine vine­gar ¼ cup (40g) pit­ted Kala­mata olives 1 long red chilli, sliced finely 250g baby salad leaves 2 medium (860g) man­goes, sliced 12 thin slices leg ham ⅓ cup (25g) flaked al­monds, toasted

1 Put the oil, vine­gar, olives and chilli in a small bowl and sea­son lightly with sea salt and freshly ground black pep­per.

2 Ar­range the salad leaves on a serv­ing plat­ter, then ar­range the mango and ham over the top.

3 Stir the dress­ing and driz­zle over the salad be­fore scat­ter­ing with the al­monds Not suit­able to freeze.

Ham and mango salad “The ham and mango salad cap­tures the flavours of sum­mer.”

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