Recipe: parma ham salad

Parma Ham Buddha Bowl


  • 150g Quinoa, boiled
  • 150g Parma Ham
  • 150g Pomegranate arils
  • 150g Blueberries
  • 350g Carrots, grated
  • ½ Head of escarole, shredded
  • 30g Pumpkin seeds
  • Apple vinegar
  • Salt
  • Extra virgin olive oil


  1. Prepare the salad by placing the quinoa, vegetables, and fruits in separate sections.
  2. Place the Parma Ham at the centre and top with the pumpkin seeds.
  3. Blend oil, salt and a little vinegar and dress the vegetables.

Parma Ham Salad with Green Apple & Edible Flowers


  • 100g Parma Ham
  • 50g baby spinach
  • 50g lamb’s lettuce
  • 1 fennel
  • 1 green apple
  • ½ Orange juice & grated rind
  • 50g Edible flowers
  • Salt & Pepper
  • Extra virgin olive oil


  1. Clean and wash the vegetables, cut the fennel in very thin slices and place in a bowl with water and ice for 15 minutes.
  2. Drain the vegetables and plate them, then decorate with thin slices of the green apple.
  3. Prepare a blended mixture with salt, oil, pepper and orange juice.
  4. Dress the vegetables, then finish with the edible flowers, the Parma Ham and the grated orange rind.

Parma Ham Green Beans


For the Vinaigrette: 

  • ½ tbsp. Red wine vinegar
  • ¼ tsp. Dijon mustard
  • Salt & Pepper
  • 50ml Extra virgin olive oil

For the Bean Salad: 

  • 250g Fine green beans
  • 4 slices Parma Ham
  • 1 Large banana shallot
  • 10g Fresh flat leaf parsley
  • Salt & Pepper


  1. Put all ingredients for the dressing into a jug and whisk together.
  2. Boil the beans in plenty of salted water. Make sure that they are properly cooked and not still ‘squeaky’, which typically requires at least 5 minutes.
  3. Drain, refresh in cold water and drain again thoroughly.
  4. Finely chop the shallot, before destalking and finely chopping the parsley.
  5. Combine the beans, most of the dressing, the shallots and the parsley in a large bowl. Season to taste and coat the beans.
  6. Lay out 4 slices of Parma Ham and split the beans into four, laying across the ham before rolling them up.
  7. Place onto a plate and drizzle them with the remaining dressing.
  8. Serve with good bread.

Parma Ham & Potato Soup


  • 500g Floury potatoes, diced
  • 50g Unsalted butter
  • 170g Onion, diced
  • 1 tbsp. Fresh rosemary, chopped
  • 450g Chicken stock – plus extra to loosen soup
  • 100g Whole milk
  • 6 Slices Parma Ham, torn
  • Single Cream
  • Salt & Pepper


  1. Melt butter in a pan over a medium heat, reduce the heat and add the onion, potato, and rosemary. Season well with salt and pepper.
  2. Cover with a lid or tin foil, let the vegetable steam for 12 minutes until potato is soft.Shake the pan every couple of minutes to ensure that nothing is sticking to the bottom.
  3. Add the stock and milk to the pan ensuring all the potatoes are covered by liquid. Let simmer for 20 minutes until the potatoes are falling apart.
  4. Purée the soup with a hand blender until smooth. More stock can be added here if the consistency is too thick.
  5. Divide into bowls, garnishing with strips of Parma Ham and a drizzle of fresh cream. Serve with crusty bread and butter.



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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