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Ec25d5caee7b218dc9e011ed04dc2ab8c48b7b86 data

Vermouth plum and kale salad

  • Timer Prep 10 min
    Cook 15 min
  • Chart 183.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Quarter the Flavorking plums. Roughly chop the skin-on almonds. Juice the lemons.

Method

  1. 1 Heat the oven to 190°C/ 170°C fan/gas 5.
  2. 2 On a baking sheet, rub the olive oil into the kale; season to taste.
  3. 3 Place the plums at one end of another baking sheet, and drizzle with the vermouth.
  4. 4 Lay the Parma ham at the other end of the baking sheet.
  5. 5 Place both baking sheets in the oven and cook for 10-12 mins, sprinkling the almonds over the plums and Parma ham for the last 4 mins.
  6. 6 Remove everything from the oven.
  7. 7 Drizzle the lemon juice over the kale, then divide between 2 plates and top with the plums.
  8. 8 Break up the Parma ham and scatter the pieces on top of the salad before serving.
  • Average per serving
  • Calories 183.0kCal
  • Fat14.0g
  • Saturated2.1g
  • Salt1.4g
  • Carbohydrates3.7
  • Sugar3.4g
  • Protein10.9g
  • Fibre1.9g