Summer Crunch Salad

Serves: 4

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Total Time: 18

Prep Time: 15

Cook Time: 3

• For the dressing
• 30 ml (2tbsp) lemon juice
• 100 ml olive oil
• Salt and ground black pepper
• For the salad
• 150 gram(s) French beans, halved
• 150 gram(s) courgettes, cut into thin matchsticks
• 150 gram(s) fennel, cut into thin matchsticks
• 200 gram(s) cherry tomatoes, halved if large
• 25 gram(s) roughly chopped fresh basil
• Salt and ground black pepper
• 4 slice(s) Parma ham
• 15 ml (1 level tbsp) soft brown sugar
• 25 gram(s) flaked almonds, lightly toasted
• Parmesan cheese shavings and basil sprigs to garnish

Method

1. To make the dressing, whisk all the ingredients together in a small bowl, then cover and set aside.
2. For the salad, blanch French beans in boiling salted water for 1min, drain, refresh and drain again (see Cook's Tips). Mix all the vegetables together in a large bowl, toss the chopped basil through and season.
3. Place the Parma ham on a baking sheet, sprinkle with the sugar and place under a hot grill for 2-3min or until golden (see Cook's Tips).
4. Mix the dressing and almonds into the salad and serve with the Parma ham, garnished with Parmesan shavings and basil sprigs.
5. COOK'S TIPS If you don't like to eat raw courgettes, blanch them with the French beans. Watch the ham carefully while grilling as the sugar tends to burn quickly. The ham will become crisp as it cools.

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