Serves 4

INGREDIENTS

225g/8oz new potatoes, halved if large
50g/2oz green beans
115g/4oz young spinach leaves
2 spring onions (scallions), sliced
4 eggs, hard-boiled and quartered
50g/2oz Bayonne ham, cut into strips
juice of 1/2 lemon
salt and ground black pepper

For the dressing
60ml/4 tbsp olive oil
5ml/1 tsp ground turmeric
5ml/1 tsp ground cumin
50g/2oz/1/2cup shelled hazelnuts

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WARM SALAD of BAYONNE HAM and NEW POTATOES

Cook the potatoes in salted, boiling water for 10-15 minutes, or until tender, then drain. Cook the beans in salted, boiling water for 2 minutes, then drain.

Toss the potatoes and beans with the spinach and spring onions in a bowl.

Arrange the hard-boiled egg quarters on the salad and sprinkle the strips of ham over the top. Sprinkle with the lemon juice and season

with plenty of salt and pepper.

Heat the dressing ingredients in a large frying pan and continue to cook, stirring frequently, until the nuts turn golden. Pour the hot, nutty

dressing over the salad and serve immediately.

Variation

Replace the potatoes with a 400g/14oz can mixed beans and pulses. Drain and rinse the beans and pulses, then drain again. Toss lightly

with the green beans and spring onions.