Clementine, avocado and ham hock salad

Name: Clementine, avocado and ham hock salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 5 clementines, peeled and sliced horizontally; 2 ripe avocados, flesh sliced; 125g pomegranate seeds; 180g shredded ham hock (from supermarkets) or 180g sliced British ham; 80g pine nuts, toasted for; 2-3 minutes in a dry frying pan until golden; 140g rocket; For the dressing; 1 tbsp fennel seeds; Zest and juice 4 clementines; 25g bunch fresh parsley, leaves picked and finely chopped; 100ml extra-virgin olive oil

Portion size: Serves 4
Hands-on time 20 min
Difficulty: easy

Dairy-free

Gluten-free

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You only need 20 minutes to make this hearty salad. The combination of ham hock, avocado and fresh clementine makes a quick, filling dinner.

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Ingredients

5 clementines, peeled and sliced horizontally
2 ripe avocados, flesh sliced
125g pomegranate seeds
180g shredded ham hock (from supermarkets) or 180g sliced British ham
80g pine nuts, toasted for
2-3 minutes in a dry frying pan until golden
140g rocket

For the dressing

1 tbsp fennel seeds
Zest and juice 4 clementines
25g bunch fresh parsley, leaves picked and finely chopped
100ml extra-virgin olive oil

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Method

Combine all the salad ingredients in a large bowl. To make the dressing, put the fennel seeds in a dry frying pan over a medium heat and toast for a few minutes until fragrant, then gently crush in a pestle and mortar. Return the crushed seeds to the pan with the clementine zest and juice, then simmer for a few minutes until slightly reduced and fragrant. Turn off the heat and leave to cool.
Stir in the parsley, then slowly whisk in the oil. Taste and season, then pour the dressing over the salad and serve straightaway.