Ham and mango salad
SERVES 4 PREP AND COOK TIME 10 MINUTES
1½ tablespoons extra virgin olive oil 2 teaspoons red wine vinegar ¼ cup (40g) pitted Kalamata olives 1 long red chilli, sliced finely 250g baby salad leaves 2 medium (860g) mangoes, sliced 12 thin slices leg ham ⅓ cup (25g) flaked almonds, toasted
1 Put the oil, vinegar, olives and chilli in a small bowl and season lightly with sea salt and freshly ground black pepper.
2 Arrange the salad leaves on a serving platter, then arrange the mango and ham over the top.
3 Stir the dressing and drizzle over the salad before scattering with the almonds Not suitable to freeze.
Ham and mango salad “The ham and mango salad captures the flavours of summer.”