Kale salad with ham | Olymel

Ingredients

• 300 g traditional cooked ham, sliced thin
• 4 kale leaves, stems removed and shredded
• 1 tbsp. (15 ml) grated ginger
• 1 tbsp. (15 ml) maple syrup
• 1 lemon, juice and zest
• 2 carrots, grated
• 1/3 cup (85 ml) niblets corn (fresh or frozen)
• 4 muesli round flatbreads
• 2 tbsp. (30 ml) maple mustard
• 1 red pepper, cut into fine strips
• Vegetable oil
• Salt and pepper
• Place shredded kale and ginger in a bowl, add the maple syrup, lemon zest and lemon juice and let stand 5 minutes.
• Add carrot and corn, season with salt and pepper and mix well. Let stand another 15 minutes.
• Cut round breads in 2 and spread insides with mustard.
• Arrange kale salad on the bases, garnish with ham and decorate with pepper strips.
• Close sandwiches and serve immediately.