Oh how I have missed thee; but fear not my fellow blogging friends for I am now returned from wedding planning and honeymooning and am raring to get going again in the kitchen! I have had an absolute ball the last month but I feel like I have not blogged, or even cooked for an age, so for that reason alone I am happy to be back.
We have had two weeks of sun, relaxation, wine and amazing food and although I would love to share with you some honeymoon favourite dishes after two weeks of delicious nasi goreng, samosa’s to die for, fish picked live from the ocean and other Asian delights; on the dinner list for the next few weeks will be some hearty British grub, delicious Mediterranean suppers and healthy light lunches – because most of you will know how much I love ALL food and have simply been craving variety.
- Juice ½ lime
- 1 Avocado – peeled, de-stoned and sliced
- Mixed salad leaves
- 1 candystripe beetroot – peeled and then finely sliced or sliced with a peeler
- 150g good quality ham – sliced
- Handful chives
- ¼ cucumber – finely sliced
For the dressing
- 4 tsp extra virgin olive oil
- 2 tsp white wine vinegar
- 1 heap tsp runny honey
- 1 tsp wholegrain mustard
Toss the avocado in the lime juice and set aside while you prep the rest of the salad
Mix together all the salad vegetables and then divide between two plates
Top the salad with the avocado and the ham and sprinkle over the chives.
Put all the ingredients for the dressing in a small jar and give it a good shake.
Drizzle the dressing over the salad and enjoy