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Ingredients
Method
- 120g couscous
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 80g spinach leaves
- 60g rocket or similar peppery leaves
- 2 pears, finely sliced
- 50g ricotta cheese
- ½ bunch of chives, snipped
- Zest of 1 lemon
- 4 slices of quality ham, shredded
- Tip the couscous into a bowl and cover with 140ml of boiling water. Cover, and leave for 5 mins to absorb. Meanwhile, whisk together the mustard, vinegar, honey, and oil in a bowl, and toss the spinach, rocket, and pears in the dressing. Fluff up the couscous with a fork, and combine with the salad while still warm. Divide between 2 plates.
- Mix the ricotta with 2 tbsp of water and almost all of the chives and lemon zest. Top your salad with dollops of this ricotta mixture, and scatter the ham over it. Finish with a sprinkle of chives and black pepper.
15 mins
2 serving
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