Salad
- 1 medium spanspek, skin on and cut into wedges
- 60 g wild rocket leaves
- 30 g micro salad leaves
- 200 g Ham
- 200 g fresh mozzarella cheese, torn
- 50 g mixed seeds, toasted
- Fresh basil, to serve
Dressing
- 60 ml Olive oil
- 2 Limes, zest and juice
- 1 cm piece ginger, finely grated
- Sea salt and black pepper
Salad
1. Heat a griddle pan over a high heat and grill each spanspek wedge for about 1-2 minutes per side taking care not to overcook. Set aside to cool.
2. Arrange the wild rocket and micro salad leaves on a serving platter and top with the spanspek wedges, black forest ham and torn mozzarella cheese.
3. Sprinkle with toasted seeds and basil leaves.
Dressing
1. For the dressing combine all ingredients in a mixing bowl, season and whisk well to emulsify. Dress the salad just before serving.