For the Salad:

• 25g pecans

• 2 tablespoons pumpkin seeds

• 3 tablespoons maple syrup

• ½ teaspoon cayenne pepper

• ¼ teaspoon ground cinnamon

• Sea salt, to taste

• 50g sliced Aged Picnic Ham (1 pack)

• 120g shredded kale

• 1 apple, halved & thinly sliced

• 1 avocado, halved & sliced

• Seeds from 1 pomegranate

• 75g crumbled feta cheese

For the Vinaigrette

• 70g extra virgin olive oil

• 60g apple cider vinegar

• 1 tablespoon Dijon mustard

• 2 teaspoons honey or maple syrup

• 1 tablespoon fresh thyme leaves

• 2 teaspoons chopped fresh sage

• Salt and black pepper, to taste