Spring Buddha Bowls with
Bayonne Ham PGI

serves 4

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INGREDIENTS :

* Dressing

• 30 ml (2 tbsp.) soy sauce

• 60 ml (¼ cup) toasted sesame oil

• 15 ml (1 tbsp.) fresh chives, chopped

• Freshly ground pepper

 

* Bowls

• 1 L (4 cups) brown rice or spelt, cooked

• 16 cherry tomatoes, halved

• 250 ml (1 cup) baby spinach

• 2 Lebanese cucumbers, thinly sliced

• 2 pink grapefruits, supremed

• 250 ml (1 cup) Chinese cabbage, thinly sliced

• Flesh of 2 avocados, chopped

• 8 thin slices of Bayonne ham PGI

• 125 ml (½ cup) walnuts, roasted and crushed

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INSTRUCTIONS :

* Dressing

• In a bowl, stir all the dressing ingredients together with a whisk. Add pepper. Set aside.

 

* Bowls

• Divide the rice among bowls and place the tomatoes, spinach, cucumbers, grapefruit segments, cabbage and avocado side by side.

• Garnish with Bayonne ham PGI and sprinkle with walnuts. Drizzle with dressing.