Fruity spring salad with ham and Gouda

Name: Fruity spring salad with ham and Gouda
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Hoof steaks (approx. 200 g each); 1 TEASPOON Oil; 2 Pears (approx. 125 g each); 2 packages (100 g each) Baby leaf salad; 75 g thin slices of smoked ham; 150 g lactose-free Gouda cheese (in one piece or sliced); 1 red chilli pepper; 2 Limes; 7-10 Tbsp Pepper; 2 TEASPOONS Maple syrup

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Hoof steaks (approx. 200 g each)
1 TEASPOON Oil
2 Pears (approx. 125 g each)
2 packages (100 g each) Baby leaf salad
75 g thin slices of smoked ham
150 g lactose-free Gouda cheese (in one piece or sliced)
1 red chilli pepper
2 Limes
7-10 Tbsp Pepper
2 TEASPOONS Maple syrup

Directions

1
Wash the meat, dab dry. Brush a grill pan with oil and heat it up. Fry the meat for 3-4 minutes on each side, take it out, place it on a baking tray and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
2
In the meantime, wash the pears, dab dry, quarter them and cut out the core. Cut the pears into slices. Heat the grill pan again. Grill the pear slices for 1-2 minutes on each side. Remove the finished pears.
3
Sort the salad, wash and drain. Pluck the ham. Dice cheese or cut into strips.
4
Clean, wash and cut the chilli pepper and remove the seeds. Chop the pod finely. Wash 1 lime, grate dry and cut in half. Cut one half into 4 slices. 2. halve the lime, squeeze the 3 halves.
5
Season lime juice with pepper, stir in chilli and syrup. Mix salad, ham, cheese, pears and vinaigrette. Remove remaining meat, arrange on plates with salad and lime wedges.