Ham, Spinach and Bell Pepper salad

Ham, spinach and bell pepper salad

Per one serving = Cal: ~297 kcal, Protein: ~16g, Fat: ~21g, Carb: ~12g, Fib: ~4g

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Ingredients for 2 servings: 

100g/ ~3.5 oz Ham

250g/ ~8.8 oz Spinach

300g ~10.6 oz or ~2 cups diced / 2 Medium Bell Peppers ~150g each

25g/ ~0.9 oz or ~3 Tbsp Pine nuts

1 bunch (~3.5 oz, ~4-6 stalks) Bunch Spring Onion

2 Eggs

1 Tbsp (15 ml) Olive Oil

Salt and pepper

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Prepare the Ingredients:

Hard-Boil the Eggs :

Place the 2 eggs in a small saucepan and cover with cold water.

Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 9-10 minutes for hard-boiled eggs.

Remove eggs with a slotted spoon and transfer to a bowl of cold water to cool for 5 minutes. Peel and chop into quarters or slices. Set aside.

Toast the Pine Nuts:

Heat a small dry pan over medium heat. Add the pine nuts (25 g) and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Watch closely to prevent burning.

Transfer to a small bowl and set aside to cool.

Prepare the Ingredients:

Dice or thinly slice the cooked ham (100 g) into bite-sized pieces (~1/2-inch cubes or strips).

Rinse and pat dry the spinach (250 g). If leaves are large, tear into smaller pieces. Place in a large mixing bowl.

Dice the bell peppers (300 g, 2 medium) into small, bite-sized pieces (~1/2-inch).

Thinly slice the spring onion (100 g), using both white and green parts for flavor and color.

Assemble the Salad:

In the large mixing bowl with the spinach, add the diced bell peppers, sliced spring onion, chopped hard-boiled eggs, diced ham, and toasted pine nuts.

Gently toss the ingredients to combine evenly, ensuring the spinach leaves remain intact.

Dress and Season:

Drizzle the 1 Tbsp olive oil over the salad as a simple dressing. Toss gently to coat.

Season with a pinch of salt and pepper to taste. Be cautious with salt, as the ham is naturally salty. If desired, add a splash of lemon juice or vinegar.

Divide the salad between two plates or bowls.

Safety: Ensure eggs are cooked to 160°F/71°C (hard-boiled) for safety. Store leftovers refrigerated and consume within 1-2 days due to raw vegetables.

Prep Time: 15 minutes, Cook Time: 10-12 minutes (for eggs and pine nuts)

Total Time: ~30 minutes