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Ham, pea and parmesan salad

Name: Ham, pea and parmesan salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 250g ham cooked on the bone, torn into pieces; 2 cups (320g) fresh peas, blanched, refreshed; 1 small spring onion, thinly sliced; 1 cup mint leaves, torn; 1 cup flat-leaf parsley leaves, torn; 50g baby spinach leaves; 1 avocado, quartered; 2 cups (160g) finely grated parmesan; 1 tsp plain flour; 1 tbs white sesame seeds; 1 tbs hot English or Dijon mustard; 1 tbs caster sugar; Juice of 1 lemon; 1/3 cup (80ml) pure (thin) cream; 1/3 cup (80ml) walnut oil or olive oil

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by Matt Wilkinson

Chef and author

Feb 23, 2016

Craving the classic ham and pea soup still? Well Matt Wilkinson's got a fresh alternative to this winter wonder in this ham, pea and parmesan salad.

250g ham cooked on the bone, torn into pieces
2 cups (320g) fresh peas, blanched, refreshed
1 small spring onion, thinly sliced
1 cup mint leaves, torn
1 cup flat-leaf parsley leaves, torn
50g baby spinach leaves
1 avocado, quartered

Parmesan crisp

2 cups (160g) finely grated parmesan
1 tsp plain flour
1 tbs white sesame seeds

Dressing

1 tbs hot English or Dijon mustard
1 tbs caster sugar
Juice of 1 lemon
1/3 cup (80ml) pure (thin) cream
1/3 cup (80ml) walnut oil or olive oil

Method

1.

For parmesan crisp, preheat the oven to 180°C. Combine all ingredients in a bowl, then spread thinly over a baking tray lined with baking paper. Bake for 10 minutes or until melted and golden. Set aside.
2.

For the dressing, whisk all ingredients together in a bowl. Season to taste.
3.

Combine all salad ingredients in a bowl and toss with mustard dressing. Break over cooled parmesan crisp to serve