HAM & PINEAPPLE SALAD WITH GARLIC CROUTONS
This recipe is for one person, so you can just adjust it to include as many people as you need to feed.
- 75g of free range ham in a thick slice, at least 1cm thick
- 1/3 cup (60g) pineapple pieces (canned in pineapple juice) - or fresh Australian Pineapple
- A handful of baby spinach
- 1/2 of a medium tomato, chopped
- 1/3 of a Lebanese cucumber, chopped
- 6 Kalamata olives (optional)
- Feta Cheese (optional
- 2 tsp extra virgin olive oil
- 2 tsp pineapple juice (from the canned pineapple - or juice from when you cut your fresh pineapple)
- 1/4 tsp Dijon mustard (see notes)
- 1 piece of low FODMAP bread (spelt sourdough or gluten-free bread)
- 1/2 tsp garlic-infused extra virgin olive oil + 1 tsp extra virgin olive oil
- Make the dressing by combining all ingredients in a small bowl and mix well.
- Heat a small non-stick frying pan over low to medium heat.
- Chop the ham into cubes and cut the pineapple into small pieces. Fry the ham and pineapple, stirring occasionally, for about 2 minutes or until they brown and caramelise on the surface. The ham and pineapple don’t actually need cooking, just warming up and browning a little.
- Meanwhile, make the croutons by toasting your piece of bread until browned and crispy. Combine the regular and garlic-infused olive oils in a small bowl and then drizzle over the toast (I do this by slowly pouring it from a teaspoon). Cut the toast into cubes.
- To serve, arrange the spinach, tomato, cucumber and olives (if using) on a plate. Top the salad with the croutons, ham and pineapple. Serve immediately.