Salads

Delicious warm salad for the whole family.

Prepare McKenzie's Lima Beans by boiling in salted water until tender (refer to back of pack for detailed instructions). Drain the beans.

Heat oil and add the dried chilli flakes, thyme and garlic cooking until garlic has softened Add the prosciutto and stir until it begins to brown. Add the capsicum, balsamic vinegar and lima beans. Cook for approximately 3 minutes, tossing occasionally until heated through. Remove the thyme sprig.

Season to taste with McKenzie's Australian Natural Sea Salt and McKenzie's Whole Black Peppercorns. Add the basil, rocket and spinach leaves. Toss gently and serve warm topped with parmesan shavings, a splash of balsamic vinegar and avocado slices.

Tip: Instead of roasting the capsciums in the oven, save time by charring them on an open gas cooktop flame, turning frequently until the skin is evenly charred. Place in an oven bag or wrap in foil immediately and stand for 15 minutes. Peel skin away, wipe off any remaining charred skin and slice into thin strips lengthways. Leftover salad could be placed onto the underside of large mushrooms, topped with grated parmesan and grilled until heated through for a delicious and nutritious breakfast/brunch.