Once Christmas day’s over, put leftovers to good use with imaginative dishes that reinvent Christmas ingredients.

Prep Time : 0:20 | Cook Time : 0:05 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 2 teaspoons Dijon mustard

• 2 teaspoons honey

• 80ml (1/3 cup) extra virgin olive oil

• 400g leg ham, thickly sliced

• 1 1/2 tablespoons red wine vinegar

• 100g (1 cup) walnuts, roasted, half finely chopped, half left whole

• 1 small red onion, thinly sliced

• 1/4 rockmelon, peeled, cut into thin slices

• 1 baby cos lettuce, leaves separated

• 50g parmesan, shaved

• 1/2 loaf crusty bread, thinly sliced, toasted

Method

• Step 1

  Combine mustard, honey and 1 tablespoon oil in a bowl, then brush over ham on both sides. In a separate bowl, whisk together remaining 60ml (1/4 cup) oil, vinegar and chopped walnuts.

• Step 2

  Layer onion, rockmelon, lettuce, parmesan and bread on a plate.

• Step 3

  Preheat a chargrill pan or barbecue to medium–high. Cook ham, in 2 batches, for 1 minute each side or until lightly charred and warmed through. Tear into large pieces and tuck into salad.

• Step 4

  Drizzle with walnut dressing and scatter with remaining walnuts to serve.