Gammon, peach and rice salad

Yield: 6 servings

Measure Ingredient
1 \N Tendersweet gammon shoulder joint
6 ounces Long-grain rice; cooked
4 \N Spring onions; sliced diagonally
½ \N Green pepper; de-seeded and cut
\N \N ; into 2.5cm (1 inch)
\N \N ; strips
4 ounces Canned peaches; drained and chopped
2 ounces Cashew nuts
4 tablespoons Peach juice
1 tablespoon Lemon juice
1 \N Clove garlic; crushed
½ teaspoon Mustard seeds
\N \N To garnish: sprigs of parsley



1. Cook the joint as per pack instructions and allow to cool.

2. When cool, chop up 200g (6oz) of the gammon into 2.5cm (1 inch) cubes.

3. Place in a bowl and stir in the remaining salad ingredients.

4. In a small bowl mix, all the ingredients for the dressing.

5. Pour the dressing over the bacon and rice salad and stir thoroughly.

6. Transfer to a serving dish and garnish with the parsley. Converted by MC_Buster.

NOTES : An ideal supper dish, or serve as an accompaniment at barbecues and summer garden parties.

Converted by MM_Buster v2.0l.

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