Rice Salad with Ham and Cheese

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Rice Salad with Ham and Cheese
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
200 grams Long grain rice
salt
2 carrots
350 grams waxy potatoes
200 grams Boiled ham
150 grams Emmentaler cheese
50 grams Walnut
1 handful Lemon balm
1 teaspoon butter
40 grams canned chickpeas
2 tablespoons White vinegar
6 tablespoons olive oil
freshly ground peppers
2 sugar
Watercress (for garnish)

Preparation steps

1.

Prepare the rice according to package instructions. Peel and dice the carrots and potatoes and cook in boiling salted water for about 10 minutes. Drain and allow to cool.   

2.

Cut the ham into cubes. Use a vegetable peeler to thinly slice the Emmental cheese. Coarsely chop the walnuts. Rinse the lemon balm, pat dry and cut the leaves into thin strips. Melt the butter in a large pan and suaté the ham until golden brown. Drain on paper towels.  

3.

Mix together the cooked ham, drained chickpeas, rice, carrots, potatoes, cheese, lemon balm and walnuts. Drizzle with the white wine vinegar and olive oil and let stand for about 15 minutes. Season with salt, pepper and a pinch of sugar. Transfer to serving bowls and garnish with watercress.