This lovely warming dish serves up gammon steaks with spiced roast vegetables and a lively salsa made with chopped South African nectarine, red onion, green chilli and red peppers. Yum!

 

Preparation: 20 minutes

Cooking: 40 minutes

Serves: 4

 

800g parsnips, cut into chunks
800g butternut squash, deseeded and cut into chunks
1 large onion, chopped
2tbsp olive oil
1tsp cumin seeds
1/2tsp ground allspice
4 gammon steaks

Salsa:

1 South African nectarine or peach, pitted and finely chopped
1 small red onion, finely chopped
1 red pepper, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
1 tbsp olive oil
Few drops of vinegar or lime juice
Salt and freshly ground black pepper



Nutritional valuesPer servingPer 100g
Energy58489
Fat24.8g3.8g
of which saturates5.8g0.9g
Carbohydrate50g7.6g
of which sugars28.4g4.3g
Fibre16.5g2.5g
Protein31.5g4.8g
Salt1.8g0.3g

  1. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6.
  2. Put the parsnips, butternut squash and onion into a roasting tin. Add the olive oil, season, and toss together to coat. Roast for 30 minutes, then add the cumin seeds and allspice. Stir together and roast for a further 2-3 minutes.
  3. At the same time, grill the gammon steaks for 4-5 minutes per side. (If your grill is housed in the oven, wait until the vegetables are cooked, and keep these warm at the bottom of the oven).
  4. Make the salsa by combining the nectarine or peach, red onion, pepper, chilli and olive oil. Season with a few drops of vinegar or lime juice and a little salt and pepper. Serve with the roasted vegetables and gammon steaks.

 

Cook’s tip:

Roast 4 chicken breasts with the vegetables, instead of using gammon.


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