Clementine, avocado and ham hock salad

Clementine, avocado and ham hock salad
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

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

Nutrition: per serving

Calories
585kcals
Fat
49.8g (7.4g saturated)
Protein
18.1g
Carbohydrates
12.6g (11.6g sugars)
Fibre
7.1g
Salt
1g
Calories
585kcals
Fat
49.8g (7.4g saturated)
Protein
18.1g
Carbohydrates
12.6g (11.6g sugars)
Fibre
7.1g
Salt
1g

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

Method

  1. 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.
  2. Stir in the parsley, then slowly whisk in the oil. Taste and season, then pour the dressing over the salad and serve straightaway.

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