Ingredients

HAM STEAKS
4 thick ham steaks
vegetable oil (I tend to use sunflower)
AVOCADO, CORIANDER & CHERRY TOMATO SALSA makes approx. 1 cup / preparation 10 mins
1 avocado, diced
½ punnet cherry tomatoes, quartered
½ bunch coriander, finely chopped
2 tablespoons finely chopped jalapeño (from a jar)
finely grated zest and juice of 1 lime
2 tablespoons extra virgin olive oil
MANGO, CAPSICUM & CHILLI SALSA makes approx 1½ cups / preparation 10 mins
1 mango, peeled and finely diced
1 roasted red capsicum (from a jar is fine), finely diced
1 red chilli, finely chopped
2 spring onions, finely chopped
zest and juice of 1 lime or ½ lemon
1-2 teaspoons fish sauce (optional)
2 tablespoons extra virgin olive oil
PEA & MINT PESTO WITH PEANUT & LEMON makes approx. 1½ cups / preparation 10 mins / cooking 2 mins
1½ cups frozen peas
1 small clove garlic
¼ cup toasted pinenuts
zest and juice of ½ lemon
4 tablespoons extra virgin olive oil
a small handful mint leaves, shredded
POMEGRANATE, WALNUT & CORIANDER SALSA makes approx 1 cup / preparation 10 mins
½ bunch coriander
1 clove garlic
½ cup walnuts, toasted
1 packet pomegranate arils
juice of ½ lemon
4 tablespoons extra virgin olive oil

My sister would consider a ham steak and pineapple rings a grand meal and while the ham steak is fine for me, I’m a little less enamoured with the Hawaiian combination. However, bright and breezy salsas are definitely in my wheelhouse.

CLOCKWISE FROM BOTTOM LEFT: AVOCADO, CORIANDER & CHERRY TOMATO SALSA; PEA & MINT PESTO WITH PINENUTS & LEMON; MANGO, CAPSICUM & CHILLI SALSA; POMEGRANATE, WALNUT & CORIANDER SALSA

AVOCADO, CORIANDER & CHERRY TOMATO SALSA

A classic rough guacamole-style salsa is always a winner for me. I like the surprise heat from the jalapeño and sometimes I add some pickling brine from the jar for an added oomph.

"
"

PEA & MINT PESTO WITH PEANUT & LEMON

Mushy peas are a classic accompaniment for ham, but this bright and barely cooked version seems better for summer days. This is grand slathered over crostini with wafer-thin slices of ham. It’s also excellent as a base of a pasta sauce; just loosen it with some of the pasta cooking water.

POMEGRANATE, WALNUT & CORIANDER SALSA

Crunchy, sweet and nutty with pops of flavour, this salsa is a favourite. It also works well with chicken, fish or haloumi. Sometimes I chop it by hand and make it super chunky, other times I may loosen it with extra lemon juice or vinegar, and use it as a dressing for greens.

View the recipe collection here

Instructions

1.HAM STEAKS
2.Heat a hot plate, grill or pan and wipe with a drizzle of oil.
3.Add the steaks to the pan and sear for 2-3 minutes each side until hot and caramelised.
4.Serve with a salsa or pesto as given below.
5.AVOCADO, CORIANDER & CHERRY TOMATO SALSA
6.Combine all the ingredients and season with salt to taste.
7.MANGO, CAPSICUM & CHILLI SALSA
8.Combine all the ingredients and season with salt to taste.
9.PEA & MINT PESTO WITH PEANUT & LEMON
10.Blanch the frozen peas in boiling salted water for 1-2 minutes, then drain and refresh in cold water. Drain well.
11.Put the garlic in a food processor and blitz.
12.Add the pinenuts and grind to a coarse crumb.
13.Add the peas and pulse, but leave reasonably chunky.
14.Add the lemon zest and juice and olive oil.
15.Season with salt and stir through the mint just before serving.
16.POMEGRANATE, WALNUT & CORIANDER SALSA
17.Roughly chop the coriander (I use the stems, too, if they aren’t too coarse), put into a mini food processor with the garlic and blitz to a paste.
18.Add the walnuts and chop to a coarse crumb.
19.Put into a bowl, add the pomegranate arils, lemon juice and olive oil and season with salt to taste.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings