Kale with beetroot and parma ham
This steamed Kale with beetroot and Parma ham is a lovely warm salad for the winter. It’s ready within 10 minutes so ideal for midweek lunches or suppers. Alternatively, serve it as a starter at a dinner party during the festivities. You can use other type of Prosciutto if you like.
Ingredients
Method
- Steam the kale over simmering water for 5 minutes. Drain, then scatter onto a serving plate.
- Meanwhile, cut the beet into wedges, halve the tomatoes, slice the spring onions and mix the dressing ( oil, honey, vinegar & garlic).
- Scatter the chopped vegetable over the kale, then drizzle with most of the dressing.
- Tear the prosciutto into small pieces.
- Heat a Teflon-based frying pan and quickly fry the cured ham until crispy. Scatter these on top of the kale salad, together with the nuts, then drizzle with the remaining dressing.
- Serve warm.