Gammon and grilled peach salad

[Serves 4]
500g cooked gammon, sliced
6 peaches, stoned and quartered
100g chicory/endive
15g fresh mint
100g pecan nuts, toasted and roughly chopped

For the dressing

½ tbsp curry powder
½ cup yoghurt
Juice and zest of ½ lemon
½ tbsp honey
Sea salt and black pepper

1 Heat a griddle pan until smoking hot. Drizzle peaches with a little olive oil and griddle until slightly soft. Remove and set aside.
2 Toss together the gammon, peach quarters, endive, mint and pecan nuts.
3 For the dressing, mix together curry powder and yoghurt and stir in lemon juice and honey.
4 Drizzle dressing over the salad and serve.