Parma ham, pear & stem ginger salad

The combination of salty, crisp Italian air-dried ham with sweet, soft pear and zingy stem ginger makes this sophisticated salad ideal for a special occasion.

SERVES 4 PREP 10min COOK 4min

• 8 slices Parma ham

• 2 balls stem ginger, finely diced, plus 1tbsp syrup from the jar

• 125g mixed baby leaf herb salad

• 50g pea shoots

• 2 pears, halved, cored and cut into long wedges

FOR THE DRESSING

• 4tbsp extra virgin olive oil, preferably a fruity flavoured one

• 2tbsp freshly squeezed lemon juice

1 Put the slices of Parma ham in a dry non-stick frying pan and cook over medium heat for 3-4min, turning once, until just crisp. Remove from the pan, drain on paper towels, and lightly brush the top of each slice, while still warm, with the ginger syrup.

2 Meanwhile, make the dressing by mixing together the olive oil and lemon juice, then season with sea salt and freshly ground black pepper.

3 Put the salad leaves and pea shoots on a serving plate and top with the pear wedges and the diced stem ginger. Spoon as much of the dressing over as needed, then toss gently until lightly coated. Arrange the slices of Parma ham on top and serve immediately.