Parma ham and cashew nut green salad recipe

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• Recipes
• Dish type
• Salad
• Green salad

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This is my very own Italian salad - Parmesan, Parma ham, balsamic vinegar of Modena...nothing but good Italian food in this healthy recipe! Walnuts would also work a treat.

3 people made this

IngredientsServes: 4

• 450g lamb's lettuce
• 12 slices Parma ham
• 100g cashew nuts, chopped
• 100g grated Parmesan
• 100ml balsamic vinegar

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MethodPrep:5min ›Ready in:5min

1. Line each serving plate with lettuce leaves. Roll up ham slices and put three on each plate. Sprinkle with cashews and Parmesan, drizzle with vinegar and serve.

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Prawns with Parma Ham and Melon

Prawns with Palma Ham and Melon

My dear old Dad really enjoyed cooking but on a Friday night he liked to give himself the night off. So instead of making a hearty meal he would prepare what he liked to call a ‘cold supper’. These types of meals normally included cold meats like ham and salad. We would eat these with a chunky piece of fresh bread bought from a bakery.

Occasionally, he would put together prawns with parma ham and melon. It was one of my favourites. I remember when I lived at home, my friend Lucy from University, came to visit and she was served this meal by my dad. Lucy, for one reason or another, had a really long train journey to get to us. When she arrived she was really hungry but didn’t really know what she wanted to eat.

Until the prawns with parma ham and melon arrived in front of her. Then Lucy told me that the dish was delicious and perfect after a long day travelling. It was just what she needed. When I told my dad what Lucy had said he just shrugged his shoulders and sighed, ‘ah well.’ Bless my dad never one to be boastful about his cooking. Even though I think he was a bit of an expert.

Prawns with Palma Ham and Melon

• Sharp knife
• Chopping board
• Spoon
• Tablespoon
• Large salad bowl
• Salad spoons
• Serving board

• Prawns x 200g
• Parma ham x 4 slices
• Cantaloupe melon x 1
• Lettuce x 1
• Cherry tomatoes x 10
• Cucumber x 1/2 x 2 tbsp

• Start by cutting the lettuce and put into the large salad bowl.
• Slice the tomatoes in half and add them in.
• Next slice the cucumber and put this into the bowl.
• Add the salad dressing and toss the salad with the spoons.
• Split the salad between the serving bowls and set aside.
• Cut the melon in half and remove the seeds.
• Put each melon half in the middle of the salad in the serving bowls.
• Place the parma ham instead the melon.
• Fill the hole with the prawns and any leftover place around the outside of the bowl on the salad.
• Serve and enjoy.

Prawns with Palma Ham and Melon

Prawns with Parma Ham and Melon is a quick, simple and easy meal. Great for a Friday night supper or as a cold lunch on a Saturday. Plus it could even be taken with you as a packed lunch. It’s a perfect meal if you need to whip up a dish in a hurry. When I lived at home I looked forward to all of my Dad’s dinners but this was one I really enjoyed. However you decide to eat this dish, as always, enjoy.

Do you eat cold dinners and if so, what ones do you enjoy the most? Let me know in the comment below and please don’t forget to like and follow me. Thank you. xxx

The best cashew nut butter cookies

I had been on the search for the best ever a peanut butter cookie recipe for the longest time. I had thought I found it with this recipe, which at one stage ranked really high on Google and got a lot of attention. It’s the famous Joy of Cooking recipe and it’s pretty amazing. I haven’t made a better one until today when I adapted it with cashew nut butter and played around with the ratios slightly. I also wanted to simplify things and use less cashew nut butter as its a more expensive ingredient than peanut butter and now these cashew nut butter cookies are my new favourite thing.

If you were sitting on a plane and offered a bag of roasted peanuts or cashews – which would you take? Exactly. Cashew nuts are better than peanuts, and cashew but butter is better than peanut butter.

I made my own cashew nut butter in my amazing Greenis power blender. You can see the video and recipe on how to do it here. I hadn’t had any success in making nut butter in a regular food processor before so I cant say its possible even though the Internet says it is. My cashew nut butter is 100% ground up raw cashew nuts with absolutely nothing else added. Cashew nut butter is not easily available commercially but I have seen it in speciality and wellness shops. I like to make my own for obvious reasons. I get to control what goes in it and it saves me money.

My cashew nut butter is very smooth & creamy (not surprising that vegans use it to make fake cheese), so I added in extra chopped up roast cashews for texture.

I wanted the dough to be perfect and not crumbly. I like my nut cookie to be crispy on the outside and a little soft in the middle, but if you prefer it softer you can just reduce the baking time by two minutes. If you like them extra crispy, add another minute or two.

I’m giving half of these to my nephews, and the other half I am taking away with me this weekend. I’m going to have to practice all manner of restraint to get them to Friday intact.

As far as any nut butter cookie is concerned, I have found my best version so can now lay that search to rest.

* notes – I added salt to the recipe and I used salted butter and it really amplifies the flavour here. If you use salted roasted cashew nuts then leave the extra salt out. I love the flavour of Muscovado and Demerara sugar so used it instead of white sugar, but any dark brown/treacle sugar will work. If you are not a fan of too much sugar, reduce the quantity to 3/4 cup.

Recipe – makes about 33 cookies (I used a 15 ml cookie dough hinged scoop, but use a tablespoon measure to achieve a similar result)

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Serves: 6 Prep time: 20 Minutes Cook time: 75 Minutes Ready in: 95 Minutes

Parma ham and cashew nut green salad recipe - Recipes

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