Salad with pumkin and cured ham
A perfect winter meal salad!
- 4 slices of spice cake
- 3 tbsp balsamic vinegar
- 6 tbsp olive oil
- 400 g pumpkin, sliced
- some sprigs of oregano
- 6 slices of cured ham
- salt and pepper
- 200 g mixed lettuce
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Dice the spice cake into cubes and fry in butter. Drain on paper towels and set aside to cool.
Combine the balsamic vinegar with the olive oil and season with pepper.
Sauté the pumpkin slices in butter, season with salt and pepper and finally add the balsamic vinegar mixture.
Remove from the heat and add the oregano.
Set aside to cool.
Cut the slices of ham into strips 4 cm long, and mix everything in with the mixed lettuce.
Serve the soft gingerbread croutons with the pumpkin and the cured ham.