Francesca loves meal salads! Especially when they are well filled and nicely rich in flavour. And you make sure of that by filling them with lots of different vegetables and fruit! Besides, by putting together a meal with as many different colours on your plate as possible, you automatically eat in a varied way. A nice challenge to look at the composition of your dishes in a different way. This not only results in surprising flavour combinations, but also in very cosy plates on the table!

1. Wash the turnip greens, radishes, asparagus and nectarines. Drain the turnip greens (or use a salad spinner) and pat the rest dry with kitchen paper.
2. Halve the nectarines and remove the stone. Grill (in a grill pan or on the barbecue) the nectarines for about 5 minutes on 1 side, until you can see nice grill marks. Then also grill the slices of ham on the bone and the green asparagus until they start to colour. Then cut the ham on the bone into strips.
3. Meanwhile, continue making the salad.
4. Remove the outer leaves from the head of iceberg lettuce and cut into thin strips. Place in a large salad bowl.
5. Coarsely chop the bunch of turnip greens and thinly slice the radishes. Add to the iceberg lettuce.
6. Halve the avocado, remove the stone and cut the flesh into thin slices. Add to the salad.
7. Make an herb vinaigrette by finely chopping or grinding the curly parsley and basil with a food processor. Then add the extra-virgin olive oil, mix well and then add the vinegar. Taste and season with 1 tsp honey if necessary.
8. Meanwhile, add the herb dressing to the salad, mix well and divide between a pretty bowl. Place the burrata in the centre and divide the grilled nectarines, green asparagus and ham on the plate.
9. Serve the salad with the baked whole-wheat rolls. Enjoy your meal!

Tips:
1. Are small children eating with you? Then make a pasta salad for them instead of serving it with bread. Cook 50 grams of wholemeal pasta per child. Mix this with some of the salad that you have first chopped a little finer. This way, children eat a salad much easier.

2. What to do with leftover salad? You can also choose to make the salad only on the plate. That way, everyone can choose how much dressing they want and you can store leftovers without them becoming limp. That way you can have a nice lunch with it the next day too.

This recipe is part of week menu 1.

Note: this recipe is for two adults and two children. So make slightly more than the recipe for four adults. Adjust the quantities slightly for four adults.