Recipe Ingredient
- Some lettuce leaves
- 3 cherry tomatoes, halved
- 50g green capsicum, cubed
- 20g red onion, thinly sliced
- 1 zucchini, cut into quarters lengthwise and then into cubes
- 60g chickpeas, soaked overnight and boiled in salted water till cooked and soft
- 4-5 pitted black olives, preferably Greek Kalamata
- 50g celery, sliced diagonally
- 1 tbsp drained capers
- 2 slices smoked turkey ham, cut into slices and deep-fried
- Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 3 tbsp thousand island dressing
- 1 tbsp sherry vinegar or wine vinegar
- 2 tbsp low-fat natural yoghurt
- 1/2 tsp castor sugar or to taste
- 1 tsp Worcestershire sauce
- Dash of coarse ground black pepper
Instructions
- To prepare dressing: Whisk together mustard, olive oil, thousand island dressing, vinegar, yoghurt, sugar and Worcestershire sauce. Add pepper to taste. Transfer dressing to a large salad bowl.
- Add the lettuce leaves, tomatoes, capsicum, zucchini, onion, chickpeas, olives, capers and celery. Toss gently to combine and coat all salad ingredients evenly with the dressing. Add crispy turkey ham pieces to combine.
