Ingredients

Method

• 150 g cooked gammon, thickly sliced
• Butter, for frying
• 70 g baby spinach
• 10 g basil
• 2 red apples , sliced
• 8 radishes
• 80 g sugar snap peas, blanched
• 50 g Parmesan grated
For the dressing:
• 1 t Dijon mustard
• ½ garlic clove, crushed
• ½ t sea salt
• 4 T olive oil
• 1 T red wine vinegar
• 1 t honey

Method

Ingredients

Pan-fry the sliced gammon in the butter in a hot pan for 1 minute on each side until warmed through and slightly golden.

Toss the baby spinach, basil, apples, radishes and sugar snap peas with the salad dressing. Top with the warm gammon and Parmesan to serve.

To make the dressing, mash the mustard, garlic and sea salt to form a paste, slowly drizzle in the olive oil and vinegar while whisking, then add the honey.

Chef's Note: “This light lunch is best served in a large bowl at the table with warm, crusty bread.”