The Australian Women’s Weekly Food — November 2017

JAMON & VEGETABLE

SALAD WITH

HORSERADISH DRESSING

PREP + COOK TIME 55 MINUTES (+ COOLING)
SERVES 6

8 baby beetroots (200g)
8 baby carrots (225g), trimmed
4 spring onions (100g), trimmed,
halved lengthways
170g mini vine sweet capsicums,
halved, seeded
1 tablespoon extra virgin olive oil
200g asparagus, trimmed, halved
lengthways
150g sugar snap peas, trimmed
125g rocket
4 red radishes (140g), sliced thinly
8 thin slices jamon (100g)
½ cup (50g) walnuts, toasted
180g tub persian fetta, drained,
crumbled

HORSERADISH DRESSING
1 clove garlic, crushed
2 teaspoons dijon mustard
2 teaspoons wholegrain mustard
1 tablespoon horseradish cream
1 tablespoon sherry vinegar
¼ cup (60ml) extra light olive oil
2 tablespoons extra virgin olive oil
2 tablespoons pouring cream

1 Preheat oven to 220°C/200°C

fan. Oil a large oven tray.

2 Trim stalks and tails from

baby beetroots; wash well. Halve

any large beetroots. Wrap beetroots

in foil. Place beetroots on a second

ungreased oven tray. Bake for

10 minutes.

3 Place carrots, spring onion,

capsicum and oil in a medium bowl;

toss to coat. Place on oiled tray;

season. Bake for 20 minutes or until

all the vegetables are tender. Add

asparagus to tray with carrots. Bake

for 5 minutes or until just tender.

Cool beetroot for 10 minutes; peel.

4 Meanwhile, make horseradish

dressing.

5 Pour boiling water over peas in

a medium heatproof bowl; stand

for 1 minute. Drain. Refresh in

another bowl of iced water; drain.

6 Line a serving platter with rocket,

top with roasted vegetables, radish,

peas, jamon, walnuts and fetta. Serve

drizzled with horseradish dressing.

HORSERADISH DRESSING

Whisk garlic, mustards, horseradish

and vinegar in a medium bowl.

Gradually whisk in oils, then cream;

season to taste.

CHICKEN & MANGO SALAD

PREP TIME 10 MINUTES SERVES 4

100g mixed salad leaves

1½ cups (240g) shredded

barbecued chicken

2 medium mangoes (860g),

sliced thinly

THAI DRESSING

¼ cup (60ml) lime juice

1 tablespoon finely chopped

fresh coriander

1 fresh small red thai chilli,

chopped finely

2 teaspoons light soy sauce

1 Make thai dressing.

2 Place salad leaves, chicken,

mango and dressing in a large bowl;

toss gently to combine. Season.

THAI DRESSING

Place ingredients in screw−top jar;

shake well. Season to taste.

COOK’S

NOTES

CHICKEN & MANGO SALAD

You need half a large

barbecued chicken for the

amount of shredded chicken

needed for this recipe.

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