For the dressing:
1 Tblsp Patak’s tikka masala curry paste
1 tsp honey
1 Tblsp lemon juice
125ml fat free plain yoghurt
Small bunch of fresh mint
200gm mixed salad leaves
100gm dried cranberries
6 – 8 spring onions, sliced diagonally
8 baby corns, quarters lengthways
1 red pepper, sliced
300gm thick-cut ham, cut in sticks
Method
Place the curry paste, honey, lemon juice yoghurt and mint leaves in a blender and pulse to combine.
Set aside.
Arrange the salad leaves in a large serving dish.
Scatter with the spring onions, corn and red pepper.
Top with the cranberries and sticks of ham.
Serve the salad with crusty bread.
Allow people to serve themselves with dressing.
I used up left-overs of a Christmas gammon for this. It would work equally well with cooked turkey or chicken; it is the cranberries and the dressing that make the difference between this and an everyday salad.
