PARMA-HAM SUMMER SALAD

300g stem broccoli
45 ml oil
1 clove garlic, crushed
1/2 red onion, sliced into rings
zest of 1 lemon
1 head butter lettuce
8 slices parma-ham
1/3 cup mixed bean sprouts
250 g strawberries, halved
100 g feta, crumbled
5 radishes, thinly sliced
DRESSING:
60 ml olive oil
60 ml balsamic vinegar
45 ml honey
5 ml whole grain mustard
salt & pepper

In a small pot, boil broccoli in salted water for 2 minutes. Remove
and plunge into iced water.
Heat oil in pan, saute broccoli, garlic, onion and zest for 2-3
minutes. Adjust seasoning.
For the dressing: mix all the ingredients together in a jar. Shake
until well blended.
To serve: lay lettuce leaves on a plate, top with broccoli mixture
and sprinkle on the rest of the salad ingredients.
Drizzle with the dressing.