Enjoy the wonderful winter taste and aroma of roasted chestnuts in this light lemon and rocket salad with slices of Parma ham.
- 1 lemon, rind only
- 2tbsp olive oil
- 200g (7oz) cooked, peeled chestnuts, halved
- 1 small head of radicchio lettuce, quartered and shredded
- 4 handfuls of rocket
- 8 slices Parma ham
- Salt and freshly ground black pepper
Peel the rind off the lemon using a swivel-headed peeler to take thin parings.
Warm the oil with the parings in a frying pan over a low heat until they just sizzle gently. Cook for about 10 mins.
Add the halved chestnuts and warm them through for a couple of minutes.
Divide the radicchio, rocket and torn shreds of ham between 4 plates, then the warm chestnuts and a few pieces of lemon paring. Drizzle with the lemon oil and season well. (Not suitable for freezing).
Woman's Weekly cookery editor Sue McMahon says: If you can’t get fresh chestnuts, use 200g packs of roasted ones, such as Merchant Gourmet Hand Selected Whole Chestnuts.