Gammon, peach and rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Tendersweet gammon shoulder joint | |
| 6 | ounces | Long-grain rice; cooked |
| 4 | Spring onions; sliced diagonally | |
| ½ | Green pepper; de-seeded and cut | |
| ; into 2.5cm (1 inch) | ||
| ; strips | ||
| 4 | ounces | Canned peaches; drained and chopped |
| 2 | ounces | Cashew nuts |
| 4 | tablespoons | Peach juice |
| 1 | tablespoon | Lemon juice |
| 1 | Clove garlic; crushed | |
| ½ | teaspoon | Mustard seeds |
| To garnish: sprigs of parsley | ||
Directions
GENERAL
FOR THE DRESSING
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.