Possum’s Recipe Book

Cream Cheese Cucumber and Parma Ham Salad

Serves 2-4

 
100g flat beans or runner beans – chopped into 2cm lengths
1 long cucumber
100ml cider vinegar
1tsp allspice
100g caster sugar
8 buffalo mozzarella
50g Parmesan – grated
12 borage/sage/lavender/chive flowers
1 packet watercress and mixed salad leaves
6 pieces Parma ham
Sesame - toasted
 
For the Dressing
70ml buttermilk*
35g mayonnaise
1 bunch watercress or mixed leaves
1tsp Mustard
Sea salt
Black pepper
 
Method
 
Blanch the beans and drain and then leave in iced water to refresh.
 
Cut 1/3 cucumber into 5mm thick cubes.
Sprinkle the sliced liberally with salt and leave in a sieve to drain for 20-30mins.
In a small saucepan put the vinegar, allspice, caster sugar 
and stir over a gentle heat until the sugar has dissolved. Leave to cool.
 
Rinse the salt form the cucumber cubes and place cubes in a glass bowl.
Cover the cubes with vinegar mixture.
 
Put all the dressing ingredients; buttermilk, mayonnaise, watercress 
and mustard in the bowl of a blender and blend until smooth.
Season to taste.
 
Use a potato peeler to peel the remaining cucumber into strips.
Twist each strip of cucumber and lay on a serving plate.
Dress cucumber twists with fine sea salt.
 
Spoon out small balls of mozzarella and roll in the grated Parmesan cheese.
Put onto the serving plate between the twisted cucumber strips.   
Add the cucumber cubes. Next add the allspice mixture scatter over the watercress and mixed salad leaves and dressing.
Finish with flowers and a few watercress leaves and toasted sesame seeds.
 
Serve and enjoy.
 
Cook's Note:
*If you cannot obtain buttermilk then pour 65ml milk into a jar with 1tsp vinegar stir and leave for 5 mins.