Ham & hummus green salad

By Drum Digital
05 March 2019


Preparation: 15 min | Cooking: 10 min | Serves 4

Roasted green peppers are blended with chickpeas, spring onions, garlic, lemon and olive oil to form a smooth hummus, which is generously spread over a large serving plate, then topped with a mixture of marinated peas, green beans and ribbons of baby marrow. #JustDelicious slices of double smoked ham are added on top, followed by fresh, peppery watercress.



500g Eskort Double Smoked Ham

250ml (1c) fresh green peas

250g French beans, ends removed

250g baby marrow, cut into ribbons 

65ml (¼c) olive oil 

juice of 1 lemon 

10ml (2t) coarse salt 

30ml (2T) freshly ground black pepper

Roasted pepper hummus

2 green peppers

65ml (¼c) spring onions, chopped

1 can chickpeas, drained

1 garlic clove

zest and juice of 1 lemon

45ml (3T) olive oil

To serve

500ml (2c) salad leaves

250ml (1c) feta cheese, crumbled 



  • Place the peas, French beans and baby marrows in a large bowl and dress with the olive oil and lemon juice.
  • Season the veggies with salt and pepper and refrigerate until needed.

Roasted pepper hummus

  • Grill the green peppers over a gas flame or in the oven until the skins are charred.
  • Place the peppers in a plastic bag and leave to sweat for five minutes.
  • Remove the skins and pips from the peppers.
  • Blend the peppers and the rest of the ingredients in a food processor until smooth.

To serve

  • Spread the hummus on a large serving plate.
  • Spoon the marinated veggies and ham on top of the hummus.
  • Finish with the watercress and feta

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