Gruyre, ham and mushroom salad


  • 200 g thin green beans
  • 125 g gruyère, any rind removed
  • 100 g thickly sliced lean smoked ham, trimmed of fat
  • 125 g cherry tomatoes, halved
  • 250 g baby button mushrooms, sliced
  • 100 g watercress
  • 1 cup (45 g) baby spinach leaves
  • 50 g rocket
  • 2 tablespoons snipped fresh chives
  • Green pepper
  • corn dressing
  • 3 tablespoons sunflower oil
  • grated zest and juice of 1 lemon
  • 1 tablespoon dried green peppercorns, crushed
  • 2 teaspoons honey
  • salt


  1. Cook the beans in a saucepan of boiling water for 4 minutes, or until just tender.
  2. Drain and refresh under cold running water.
  3. To make the dressing, place the oil, lemon zest and juice, peppercorns, honey and salt to taste in a screw–top jar.
  4. Cover and shake well to mix.
  5. Cut the cheese and ham into strips about 5 × 2 cm.
  6. Place in a large salad bowl and add the beans, tomatoes, mushrooms, watercress, spinach and rocket.
  7. Toss together to combine evenly.
  8. Just before serving, shake the dressing again and sprinkle it over the salad.
  9. Toss well, scatter over the chives and serve

Serves 4
Preparation: 20 minutes
Cooking: about 5 minutes

Source: Milk, Eggs and Cheese
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