Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
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Clementine, Avocado and Ham Salad

Ingredients

 1 D’Orsogna Australian Ham Off The Bone 200g Pack, shredded
 5 Clementines, peeled and sliced
 140 g Rocket
 2 Avocados, sliced
 125 g Pomegranate seeds
 80 g Pine nuts, toasted
Dressing
 1 tbsp Fennel seeds
 4 Juiced clementines
 Clementine Zest
 1 parsley leaves, finely chopped
 Olive oil

Method

1

Place fennel seeds in a dry pan on medium heat to lightly toast for a few minutes, then remove from the pan to lightly crush in a pestle and mortar.

2

Place the seeds back in your pan with the clementine zest and juice, then allow the juices to reduce slightly and then leave to cool. Add the finely chopped parsley leaves and olive oil then whisk until combined.

3

Combine D’Orsogna Australian Ham Off The Bone, clementines, avocado, pomegranate seeds, pinenuts and rocket in a bowl. Once combined, drizzle over the dressing and serve.

Ingredients

 1 D’Orsogna Australian Ham Off The Bone 200g Pack, shredded
 5 Clementines, peeled and sliced
 140 g Rocket
 2 Avocados, sliced
 125 g Pomegranate seeds
 80 g Pine nuts, toasted
Dressing
 1 tbsp Fennel seeds
 4 Juiced clementines
 Clementine Zest
 1 parsley leaves, finely chopped
 Olive oil

Directions

1

Place fennel seeds in a dry pan on medium heat to lightly toast for a few minutes, then remove from the pan to lightly crush in a pestle and mortar.

2

Place the seeds back in your pan with the clementine zest and juice, then allow the juices to reduce slightly and then leave to cool. Add the finely chopped parsley leaves and olive oil then whisk until combined.

3

Combine D’Orsogna Australian Ham Off The Bone, clementines, avocado, pomegranate seeds, pinenuts and rocket in a bowl. Once combined, drizzle over the dressing and serve.

Clementine, Avocado and Ham Salad