Ham salad with green pepper and coriander mojo recipe
Ingredients
1 soft butterhead lettuce
100g (3½oz) freshly podded peas
250g (8oz) cooked new potatoes, sliced
2 nectarines, sliced
½ cucumber, peeled, deseeded and finely sliced
200g (7oz) chunk of honey roast ham, from the bone
For the mojo dressing
1 small green pepper, roughly chopped
handful fresh parsley
handful fresh coriander
½ green chilli
1tbsp cider or red wine vinegar
1 garlic clove, crushed
2tbsp olive oil
Separate the butterhead leaves, rinse and dry. Divide between 4 serving plates and top with the peas, potatoes, nectarines and cucumber. Cut the ham into strips and divide between the plates. For the mojo dressing, put all the ingredients in a food processor and blend until you have a spoonable dressing. Drizzle over the salad just before serving.
