WARM GAMMON AND CRUNCHY APPLE SALAD

Ingredients

150 g, thickly sliced cooked gammon butter, for frying 70 g baby spinach 4 tbsp basil, chopped 3 Top red apples, sliced 8 radishes, rinsed and sliced 150 g sugar snap peas, blanched, for serving 1/2 cup parmesan, grated Dijon mustard 4 cloves garlic, chopped 1/2 tsp sea salt, plus extra to taste 4 Tbsp olive oil, to drizzle 1 Tbsp red wine vinegar or balsamic vinegar 3 Tbsp Wild blossom honey

Cooking Instructions

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.

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