Prep Time: 15 minutes
Cooking Time: 8 hours
Serves: 6 (generously)

 

You’ll Need:

For the Ham
1 large joint of unsmoked gammon

2 tins of pear halves in syrup
1 tbsp honey

1 tbsp course ground pepper

 

For the Salad

1 bag of prepared rocket leaves

2 jars of roasted pepper antipasti

4 large sweet potatoes

1 butternut squash (neck only)

1/2 packet of feta cheese

1 or 2 pomegranates

Avocado oil, salt and pepper (for roasting)

For the Salad Dressing
1 tbsp fresh Lemon juice

2 tbsp avocado oil
1 tsp course ground pepper

salt to taste

Cook It!

Place all of the ham ingredients in the slow cooker on low for 8 hours.

In the last 45 minutes before the ham is ready, warm the oven to 170 c (fan), cut the sweet potatoes and butternut squash into wedges or chips and place onto a preheated baking tray. Drizzle with avocado oil and a sprinkle of pepper and roast for 30 minutes (turning halfway through cooking).

Meanwhile, drain the pepper antipasti jars of oil and toss lightly with the rocket. When the squash and sweet potatoes are done, add to the rocket, sprinkle with crumbled feta and add pomegranate seeds. Combine dressing ingredients and drizzle over the salad.

Serve with lemon wedges, bread and butter.