Rice Salad with Ham and Cheese
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- 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 tsp butter
- 40 grams canned chickpeas
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- freshly ground peppers
- 2 sugar
- Watercress (for garnish)
How healthy are the main ingredients?
potatoLong grain riceEmmentaler cheeseolive oilWalnutchickpeasPreparation 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.
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