Green bean, ham and potato salad

SERVES 4–6 GLUTEN-FREE

This is a terrific salad to make post-Christmas, after you’ve glazed a whole ham and have plenty of meat left on the bone. It’s perfect for sharing at a picnic.

700g new potatoes, cut into 1.5cm thick slices

500g baby green beans, trimmed 400g shaved leg ham

1 bunch of chives, finely chopped 1 butter lettuce, coarsely torn PICKLED ONION

100ml apple cider vinegar 1 tablespoon caster sugar

½ teaspoon black mustard seeds 1 small red onion, thinly sliced DRESSING

1½ tablespoons wholegrain mustard

2 teaspoons honey

2½ tablespoons red wine vinegar 2 tablespoons extra virgin olive oil sea salt and freshly ground black pepper

1 To make the pickled onion, place the vinegar, sugar, mustard seeds and 100ml water in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Add the onion and stir to combine, then remove from the heat and set aside for 1 hour.

2 Meanwhile, bring a saucepan of lightly salted water to the boil over high heat. Add the potato, then reduce the heat to low and simmer for 8–10 minutes or until just tender. Just before the potatoes are ready, add the green beans and blanch for a minute or two. Drain the potato and beans and set aside.

3 For the Dressing, place all the ingredients in a small bowl and whisk to combine. Place the potato, beans, ham, chives and lettuce in a large bowl. Pour over the dressing and gently toss together. Drain the pickled onion and scatter over the top.