Quick, easy, supper or lunch dish and a really nice way to enjoy gammon. The addition of the fruit is a nice twist.
Ingredients
- 800 g gammon steaks, (4 x 200g) cut into thin strips
- 4 tbsp olive oil
- 2 tbsp rice wine vinegar
- 2 tbsp squeezy honey
- 50 g semi-dried cranberries
- 50 g black olives, pitted and cut into quarters
- 50 g bag rocket
- 50 g Iceberg lettuce, finely chopped
Instructions
- Heat a nonstick wok or frying pan, then add 1 tbsp of the oil.
- Cook a quarter of the gammon until lightly browned.
- Remove from the wok or frying pan. Repeat the process until all the gammon is cooked, keep the meat warm.
- Put the vinegar, honey, cranberries and olives into the wok or pan and mix well.
- Place the rocket and lettuce evenly over 4 plates or bowls.
- Top with the cooked gammon, then spoon over the hot dressing, serve straight away with roasted vegetable couscous.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Sautéed Gammon Steak Strips with Dried Cranberries, Black Olives and Rocket
Amount per Serving
Calories
459
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Cholesterol
124
mg
41
%
Sodium
353
mg
15
%
Potassium
801
mg
23
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
44
g
88
%
* Percent Daily Values are based on a 2000 calorie diet.
