Finn-Erik Cooks - Honey marinated ham & chevré cream salad

Recipe below video

200 grams of honey marinated ham
Carrots
Delicacy onions (or shallots)
Sun dried tomatoes
Spring onion
Yellow beets
Baby spinach
​Water melon
Mint leafs
​
Quark (Kesam)
A small block of your favourite Chevré cheese
​Lime
Sweet & spicy mustard
Smoked sea salt
Pepper
​Chili powder
​Olive oil

Cut carrots into sticks and peel the small onions of their outer layer. Slice in halves. Add olive oil, smoked sea salt, pepper and chili powder. Massage it in to cover the vegetables completely. Roast in oven using the grill function at 250 degrees. You want to burn them slightly.

Scoop small balls of the water melon, using a propper tool. Peel the yellow beet and make thin slices using a mandolin cutter. Slice spring onion into thumb lengt sticks.

Time to make the Chevré cream.
Take half a block of cheese and break into pieces in a bowl. Add about 1 dl of quark, a half tea spoon of mustard, smoked sea salt, pepper and the juice of half a lime. Zest in some lime peel as well. Blend it well.

Add the mixed content into a small plastic bag and cut a small hole in one end, allowing you to squeeze the Chevré cream out.

Plate the salad starting with baby spinach, beets and so on. Finish with nice folds of honey marinated ham. Squeeze nice drops of Chevré cream here and there, and finish it all by sprinkling some mint leaves on top.

Enjoy with a nice bottle of rosé from Provence or Italy.