Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >
1 pk Poachers prosciutto
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
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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