I have just enjoyed a lovely but busy week of family visiting from different parts of the state, now there is time to take a step back, breathe, clean and look for food inspiration.
Sometimes it is easy to forget that summer will one day return, especially when the mountains are covered in snow and you need your hot water bottle just to warm up enough to move on a frosty morning. This recipe reminds me a little of springtime with its gorgeous colours and freshness. I absolutely love how creamy and smooth the chevre is, and the native pepperberry cuts nicely through the richness.
Pea and ham salad
¾ C Garden peas, shelled
150g Kassler rib (you can use any ham on the bone you prefer)
60g Yorktown organics micro salad mix, or preferred salad leaves such as rocket
Crusty Turkish bread to serve
Drizzle olive oil
This is a super simple salad to put together, simply blanch the peas (I place the peas in a bowl and cover them in boiling water for 2-3 minutes then drain). Dice the kassler and set aside. Cut the base of the radicchio and pull off a few leaves to be cups for arranging the salad in, then finely slice a few leaves for the salad.
Place your radicchio cups on your serving plates, place shredded radicchio in the cups, half fill each cup with the micro salad leaves. Add a few tablespoons of peas to each salad, add the kassler ham, some finely sliced mint leaves, and crumble in the goats cheese.
I finished this salad with a small drizzle of olive oil and a warm slice of Turkish bread on the side. This is a recipe for approximately 5 small salads that would be a perfect entrée at a special dinner.