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).
Top tip for making Warm chestnut salad
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.