Ingredients

Method

• 2 gammon steaks, sliced into cubes
• 2 small cabbages, thinly sliced
• 1 avocado, peeled, stoned and cut into chunks
• 100 g pecan nuts, roughly chopped and toasted
• 70 g Gorgonzola
• Basil, to garnish
For the aïoli:
• 2 free-range egg yolks
• 2 cloves garlic, crushed
• 1 t Dijon mustard
• Sea salt and freshly ground black pepper, to taste
• 1 T vinegar
• ½ cup olive oil
• ½ cup sunflower oil
• Lemon juice to taste

Method

Ingredients

Fry the gammon until golden and crisp. Mix the sliced cabbage with the aïoli. Top with the avocado, nuts, Gorgonzola, crispy gammon and basil.

To make the aïoli, whisk the egg yolks with the garlic, mustard, salt and pepper and vinegar. Slowly add the oils in a steady stream, whisking continuously. Season with lemon juice and salt and pepper to taste.