Clementine, Avocado and Ham Salad

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.

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.

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.