The Yorkshire Ripper
by Emily Rendell
Bread type: Pref. wholemeal
Ingredients: A handful of little gem lettuce leaves, washed and drained, Wensleydale cheese, Sliced cooked ham, Small cooked beetroot, Picked flat leaf parsley leaves, Extra Virgin Olive oil, A pinch of salt and some freshly ground black pepper
Time to make (approx): 20 minutes
Butter slices of Allinson Wholemeal bread. Place the salad leaves on the buttered bread. Top with the sliced Wensleydale, cooked ham, sliced beetroot and parsley.
Drizzle with olive oil and seasoning, top with another slice of buttered bread and serve.
