1 Peruvian ham slice
2 tablespoons of light mayonnaise
1 tablespoon of white grape pulp
1 tablespoon of cooked spinach
Curry to taste
Rosemary sprig, cut in half
1 Peruvian ham slice
2 tablespoons of light mayonnaise
1 tablespoon of white grape pulp
1 tablespoon of cooked spinach
Curry to taste
Rosemary sprig, cut in half
Grill the ham and set aside
Mix the light mayonnaise with the grape pulp and cooked spinach, finely chopped
Add a pinch of curry powder to the mixture and stir well to distribute the flavor evenly
Place the reserved ham slice at the bottom of the rosemary sprig and top it with the seasoned spinach
Cover with the upper half of the rosemary sprig and serve warm.
