FICTSpring Buddha Bowls with PGI Bayonne Ham

Dressing 

• 2 tbsp. (30 ml) soy sauce
• ¼ cup (60 ml) toasted sesame oil
• 1 tbsp. (15 ml) fresh chives, chopped
• Freshly ground pepper

• 4 cups (1 L) brown rice or spelt, cooked
• 16 cherry tomatoes, halved
• 1 cup (250 ml) baby spinach
• 2 Lebanese cucumbers, thinly sliced
• 2 pink grapefruits, supremed
• 1 cup (250 ml) Chinese cabbage, thinly sliced
• Flesh of 2 avocados, chopped
• 8 thin slices of Bayonne ham PGI
• ½ cup (125 ml) walnuts, roasted and crushed

1. In a bowl, stir all the dressing ingredients together with a whisk. Add pepper. Set aside.
2. Divide the rice among bowls and place the tomatoes, spinach, cucumbers, grapefruit segments, cabbage and avocado side by side.
3. Garnish with Bayonne ham PGI and sprinkle with walnuts. Drizzle with dressing.