Recipe

Serves:   6 people | Prep time: 20 minutes | Cooking time: 12 minutes

Italian | Gluten Free| Main Course

Ingredients

Salad

• 300g Brussels Sprouts, finely shredded
• 50g Kale, finely chopped
• 120g pack Prosciutto
• 100g Manchego Cheese
• 80g Pomegranate Seeds
• 1 large Avocado
• 50g Hazelnuts, blanched
• 20g Salted Butter
• Juice of 1 Lemon

  

Dressing

• 80ml Olive Oil
• 25ml Balsamic Vinegar
• 30g Specially Selected Fig, Honey & Orange Chutney

Method

1. Pre-heat the oven to 180°C/Gas Mark 4.
2. Spread out the slices of Prosciutto on a baking tray and cook for 10-12 minutes until crisp.
3. Remove from the oven and allow to cool.
4. Cook the hazelnuts in a frying pan with the butter until browned.
5. Thinly slice and chop the cheese.
6. Cut the avocado in half, remove the stone, scoop out the flesh and chop, then add half the lemon juice

  

Dressing

1. Combine the olive oil, balsamic vinegar, chutney together with the remaining lemon juice.

  

Salad

1. Spread the sprouts out on a large plate, then sprinkle over the kale, hazelnuts, pomegranate seeds, cheese and avocado.
2. Break up the ham and add to the salad, with a drizzle of the dressing – leave the rest on the side and serve.