Desang Diabetes Magazine, Making Carbs Count, parma ham

LIVINGLIVING

A winter salad of roast potatoes, chestnuts

and Parma Ham (serves 4)

Ingredients:

• 700g Potatoes, peeled and

• 400g Chestnuts

• 1 sprig of Rosemary

• 1 sprig of Bay leaf

• 100g Parma Ham, in strips

• 1 Clove garlic, unpeeled

• Extra virgin olive oil

• Salt & Pepper

• Additional ingredients:

• Extra Parma Ham slices, to taste

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1. Boil the chestnuts with the

bay leaf and a pinch of salt.

Drain and peel them (or cook

as per packet instructions).

2. Arrange the potatoes on a greased

baking tin. Add a clove of unpeeled

garlic, the strips of Parma Ham,

and the rosemary. Roast in the

oven at 200°C for 15 minutes.

3. Add the chestnuts and continue

cooking for 10 minutes.

Season with salt and pepper.

4. Serve with slices of Parma Ham.

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