Warm Ham Salad

with pickled cherry & peach

Serves 4




8 large slices cooked ham

8 asparagus spears

12 cherry tomatoes, halved

80 g baby rocket or mixed Mesclun leaves

80 g good quality feta

½ tbsp slivered almonds, toasted


Pickled cherries & peaches

1 large whole peach

50g cherries

3 tsp brown sugar

3 tsp balsamic vinegar

1 tsp peeled and grated ginger

Sea salt

Cracked black pepper



Pickled cherry liquid

1 tsp French mustard

1 tbsp red wine vinegar

4 tbsp extra virgin olive oi



Peel the peach and slice.

De-stone cherries and break them in half, place in stainless bowl and sprinkle with brown sugar, balsamic, ginger and salt & pepper.

Macerate for about one hour, keeping the liquid for the dressing.

Pan-fry the sliced ham in a little olive oil until just brown, place on absorbent paper, add asparagus and pan-fry lightly until just cooked. Place on absorbent paper and do the same with the cherry tomatoes, keep warm.

Wash & dry the rocket and other mesclun leaves and divide between four serving bowls. Add the asparagus, tomatoes, feta and almonds. Top with the slices of ham, sliced peaches and cherries.


For the dressing

In the pan used to pan-fry the ham & asparagus, strain the juice from the peaches and cherries and bring to boil. Simmer until halved in quantity.

Take off heat, whisk in mustard, red wine vinegar and olive oil.

Season and drizzle over the salad.