Name: Parma ham, beetroot & mozzarella salad
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 4
Ingredients: 4 slices Parma ham; 250g asparagus tips; 100g sourdough, torn into chunks; 1tbsp olive oil; 1/2tbsp lemon juice; 11/2tsp Dijon mustard; 180g baby leaf salad; Small handful fresh mint leaves; 300g cooked beetroot (not in vinegar), cut into wedges; 100g light mozzarella, torn

A delicious and healthy salad for warm summer days. Thanks to WW (Weight Watchers UK) for this recipe.

Serves

Prep

5 minutes

Cook

15 minutes

Each 295g serving contains (excludes serving suggestion)

KCal

237

Carbs

24.0g

Fibre

3.7g

Protein

17.0g

Fat

9.3g

Saturates

3.3g

Sugars

9.8g

Salt

1.6g

What makes a healthy, balanced diet?

Ingredients

4 slices Parma ham

250g asparagus tips

100g sourdough, torn into chunks

1tbsp olive oil

1/2tbsp lemon juice

11/2tsp Dijon mustard

180g baby leaf salad

Small handful fresh mint leaves

300g cooked beetroot (not in vinegar), cut into wedges

100g light mozzarella, torn

Please view Whisk.com privacy policy for more information

Method

Step 1

Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a large baking tray with baking paper.

Step 2

Put the Parma ham, asparagus and sourdough on the tray, then bake for 15 minutes.

Step 3

In a bowl, whisk together the oil, lemon juice and mustard with a splash of water to form a dressing.

Step 4

Toss the salad leaves, most of the mint, the beetroot, asparagus, croutons and dressing in a bowl.

Step 5

Divide the salad between plates. Break the Parma ham into shards, then scatter over, along with the mozzarella and remaining mint.

Get more tasty recipes by becoming a member

This recipe is taken from the Summer 2020 edition of Balance magazine, which is exclusive to members. Join us as a member and receive exclusive recipes and healthy eating advice straight to your door.

Become a member

Talk to us about diabetes

Parma ham, beetroot & mozzarella salad

Ingredients