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Gammon orzo pasta salad

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Adjust Servings:
3 tbsp cranberry sauce
1 large orange, zested and 1/2 juiced
1kg smoked gammon joint
400g dried orzo pasta
240g frozen sweetcorn
150g asparagus spears
300g San Marzano tomatoes, halved
50g walnuts, roughly chopped
Small handful basil leaves, roughly chopped, plus extra for garnish
60g bag wild rocket leaves
3 tbsp extra-virgin olive oil
1 lemon, juiced
1 tsp wholegrain mustard

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Gammon orzo pasta salad

The perfect centrepiece for a picnic or buffet. The gammon is coated in a sticky orange and cranberry marinade, but you can use any marinade – or slow-cooked meat – and fold it through the orzo salad, which is dressed with a quick and easy lemon vinaigrette.

    • 2 Hours
    • Serves 6
    • Medium




    1. In a small bowl, mix the cranberry sauce and orange juice together. Set aside.

    2. Pat the gammon dry and trim any big layers of fat. Season with salt and pepper and place the gammon joint in a large roasting tin. Cover with tin foil and cook in a preheated oven at 170C for 30 minutes per 500g, plus 30 minutes.

    3. For the final half an hour, baste with the cranberry and orange marinade and return to the oven until cooked through. Remove from the oven, baste again and leave to rest under tin foil for 20 minutes.

    4. To make the salad, heat a pan of salted boiling water and cook the orzo for 8-9 minutes until al dente. Drain, if necessary, and leave to cool slightly in a serving bowl.

    5. To make the dressing, add the extra-virgin olive oil to a bowl and stir in the wholegrain mustard and lemon juice to taste. Set aside.

    6. Bring a pan of water to the boil and add the sweetcorn. Lay the asparagus in a steamer above and cover with a lid. Leave to steam for 3-4 minutes or until the asparagus is crisp but tender.

    7. Drain the sweetcorn and add to the orzo with the asparagus, tomatoes, walnuts and basil leaves.

    8. Slice the gammon, reserving half for another recipe, and cut into bite-sized pieces. Gently stir into the pasta with the rocket and dressing and season to taste. Garnish with extra basil leaves on top before serving.

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