Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Sunday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Poachers Prosciutto Salad with Cherry Tomatoes & Jalapenos

Serves 4

Ingredients

1 pk Poachers prosciutto

2 avocados

Juice of 1 lemon

1/3 cup extra virgin olive oil

20 cherry tomatoes – quartered

1 jalapeno chili, thinly sliced

2 heads of cos lettuce

4 slices of sourdough – diced to 1 cm

2 tbs extra virgin olive oil

Method

To make salad

Dice the avocado, place in a large bowl, toss with the lemon juice and olive oil. Add the washed lettuce, chilli, tomatoes and toss till coated in the avocado mixture.

Place salad on a platter, top with shredded prosciutto and croutons.

To make croutons

Heat oven to 180◦C. Place diced sourdough on a baking tray, drizzle with the olive oil and bake. Toss every few minutes till brown – it takes about 10 minutes.

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