Gammon and grilled peach salad

Fairlady
4 servings Prep: 10 mins, Cooking: 5 mins
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A delicious salad to make with your leftover gammon.

By Independent Contributor May 04 2015
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Ingredients (10)

500 g gammon — cooked, sliced
6 peaches — stoned and quartered
100 g chicory — or endive
15 g fresh mint
100 g pecan nuts — toasted, chopped
DRESSING:
1/2 curry powder
1/2 cup yoghurt
lemon — halved, juice only
1/2 honey
sea salt and freshly ground black pepper
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Method:

Heat a griddle pan until smoking hot. Drizzle peaches with a little olive oil and griddle until slightly soft. Remove and set aside.

Toss together the gammon, peach quarters, endive, mint and pecan nuts.

For the dressing, mix together curry powder and yoghurt and stir in lemon juice and honey.

Drizzle dressing over the salad and serve.

Words and image: Fairlady

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