Ham salad : Wk53/1

Serves 4 : Very easy : Quick

Ingredients
For the dressing:
1 Tblsp Patak’s tikka masala curry paste
1 tsp honey
1 Tblsp lemon juice
125ml fat free plain yoghurt
Small bunch of fresh mint
For the salad:
200gm mixed salad leaves
100gm dried cranberries
6 – 8 spring onions, sliced diagonally
8 baby corns, quarters lengthways
1 red pepper, sliced
300gm thick-cut ham, cut in sticks

Method
Place the curry paste, honey, lemon juice yoghurt and mint leaves in a blender and pulse to combine.
Set aside.

Arrange the salad leaves in a large serving dish.
Scatter with the spring onions, corn and red pepper.
Top with the cranberries and sticks of ham.

Serve the salad with crusty bread.
Allow people to serve themselves with dressing.

Leek cobbler : Wk22/1

Serves 4 : Very easy : Quickish

Ingredients
300gm leeks, trimmed and sliced
4-6 courgettes, sliced
1 large carrot, chopped
1 cup frozen peas
1 green apple, grated
200gm ham, chopped or shredded
400ml veg stock

100gm cake flour
2 sprigs fresh thyme leaves
Salt
1 Tblsp olive oil
75gm natural fat free yoghurt

Method
Combine the flour, oil, yoghurt, thyme leaves and a little salt to form the pastry.

Spray a large pan with non-stick cooking spray.
Dry fry the leeks, courgettes and carrot for a few minutes until the leek starts to soften.
Add the stock and simmer for ten minutes.

Stir through the ham, peas and grated apple.
Tip into a sprayed/greased casserole dish.

Roll or press the pastry to about 1cm thickness.
Cut out pastry rounds and place on top of the veg and ham mix.

Bake at 200°C for 20 – 25 minutes until the pastry rounds are browned and the vegetables are bubbling.

Serve with plain boiled potatoes, if you wish.

For a vegetarian version, leave out the ham.