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.