Starter

Spring Salad

This very colourful but rustic dish is the perfect starter to every dinner. If you serve it with a slice of crusty bread, it is substantial enough for a light lunch or supper. Butternut squash and Parma ham give a great twist to a classic salad.

20 minutes
4 servings

Ingredients

  • - 1 cucumber, sliced
  • - 1 butternut squash, sliced
  • - 1 bottle Belberry Cucumber Vinegar
  • - 40g cane sugar
  • - Red veined sorrel
  • - 4 slices Parma ham
  • - 4 slices Coulommiers cheese
  • - 1 bottle Belberry Mango Balsamic Glaze
  • - 1 bottle Belberry "Spicy Mango" Ketchup
1
Mix the green cucumber vinegar and cane sugar. Marinate the cucumber and butternut slices during 20 minutes.
2
Roll the cucumber slices and cut in half.
3
Present a slice of ham torn into pieces.
4
Arrange with the butternut squash slices and cucumber rolls .
5
Finish with bits of cheese , red veined sorrel leaves, tufts of Spicy Mango Ketchup and garnish with drops of balsamic glaze.
 
Enjoy!

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