Summer salad bowl
Serves 4
Easy
Prep:
Cook:
A summer salad bursting with fresh flavours
Skip to ingredients
- 500g pack new potatohalved if large
- 4 eggs
- 250g pack small mushroomssliced
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 small garlic clovecrushed (or squeeze garlic paste)
- 2 Little Gem lettucesleaves separated
- 4 slices thick hamtorn into bite-size pieces
Nutrition: per serving
- kcal308
- fat17g
- saturates4g
- carbs23g
- sugars4g
- fibre2g
- protein18g
- salt1.33glow
Method
step 1
Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
step 2
meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
step 3
To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.
