Wholemeal Baguette with Smoked Ham, Leek & Spring Onions
Serves 2
200g leek
4 spring onions
2 tbsp dill tips 250g cream cheese 2 tbsp olive oil (extra for
seasoning)
2 tbsp pumpkin seeds 2 wholemeal baguettes 8 slices smoked ham
Cut the leek into slices about 1cm wide. Wash them, then blanch in boiling salted water for 3 minutes. Drain and squeeze the remaining water out. Halve the spring onions lengthwise.
Chop dill tips very finely. Mix well with cream cheese and 1 tablespoon olive oil. Season with salt and pepper.
Heat the rest of the olive oil in a pan. Fry the spring onions and leek over medium to high heat for about 3 minutes. Add the pumpkin seeds. Toss a few times. Season with salt and pepper. Remove the pan from the heat.
Cut open the baguettes. Spread with the dill cream. Top with smoked ham slices, leek, spring onions and pumpkin seeds. Sprinkle with salt, pepper and a few drops of olive oil.
“IF YOU TASTE A CRUST OF BREAD, YOU TASTE ALL THE STARS AND ALL THE HEAVENS.” ROBERT BROWNING