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 pkt Poachers prosciutto
Juice of 1 lemon
1/3 Cup extra virgin olive oil
20 Cherry tomatoes – quartered
1 Jalapeno chilli, thinly sliced
2 Heads of Cos lettuce
4 Slices of Sourdough – diced to 1cm
2 Tbs Extra virgin oil
To make croutons
Heat oven 180 degrees. Place diced sourdoughon a baking tray, drizzle with olive oil and bake. Toss every few minutes till brown – it takes about 10 minutes.
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.
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