Clementine, avocado and ham hock salad recipe | delicious. magazine
You only need 20 minutes to make this hearty salad. The combination of ham hock, avocado and fresh clementine makes a quick, filling dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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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