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
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
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 values||Per serving||Per 100g|
|of which saturates||5.8g||0.9g|
|of which sugars||28.4g||4.3g|
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6.
- 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.
- 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).
- 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.
Roast 4 chicken breasts with the vegetables, instead of using gammon.