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.
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.
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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