700g (1.5 lb) baby Mediterranean potatoes, boiled in salted water
3 handfuls rocket
1 handful micro herbs
100g (3.5 oz.) parma ham
10ml (2 tsp) olive oil
125ml (1/2 cup) Peppadew® piquanté peppers chopped
30ml (1 fl oz.) good quality mayonnaise
15ml (0.5 fl oz.) whole grain mustard
15ml (0.5 fl oz.) honey
5ml (1 tsp) lemon juice
Cut the potatoes into bite sized pieces.
Fry the parma ham in the olive oil until crisp, allow to cool.
Arrange the potato, rocket, micro herbs and crispy ham in the glass jar.
Add the Peppadew® piquanté peppers.
Mix the mayonnaise, mustard, honey and lemon juice, Seal in a small glass jar and pour over the salad just before serving.
Remember to cool the potatoes, before arranging them in the jar, Otherwise they sweat and the jar becomes hazy.