|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|
|lemon — halved, juice only|
|sea salt and freshly ground black pepper|
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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