Step 1

Put the peanut butter, honey and sesame oil in a small mixing bowl, add the soy sauce, then mix thoroughly. Introduce the lemon juice a little at a time, tasting as you go. I found that about 2 tbsp gives the right balance of nutty, sweet and sour.

Step 2

Wash the kale leaves and tear them into small pieces, then put them in a large bowl.

Step 3

Cut the apples in half and remove their cores, then slice thinly. Add them to the kale leaves, then pour in the dressing and toss together gently.

Step 4

Heat an overhead grill or griddle pan.

Step 5

Lightly season the gammon with black pepper, then cook on or under the heat until the fat is golden and translucent.

Step 6

Remove from the heat and slice into thick strips. Toss with the kale, its dressing and the roasted peanuts.