Lite Ham Egg and Potato Salad

Bring a pot of water to the boil and boil potatoes for 15 minutes.

Add eggs to the pot.

Continue to boil the eggs and potatoes for another 15 minutes or until the potatoes are nicely cooked through. A skewer should pass easily through the centre of the potatoes.

Allow to cool. The above can be done the night before and the eggs and potatoes refrigerated overnight.

Start your char-grill or pan heating up, spray lightly with oil. A grill with a bit of charcoal or character is best, as it adds a more "barbequed" flavour to the ham.

Meanwhile, dice the cooled boiled potatoes into 1cm cubes.

Peel the boiled eggs and chop them lengthways in half and then cut each half across into slices. Add to potatoes.

Finely chop and add the spring onions/scallions.

Once the grill or pan is heated, add the ham steak and cook until heated through and a little charred.

Remove the steak from heat and allow to cool, slightly. Dice into even cubes and add.

In a small bowl mix together lemon juice, mayonnaise, mustard and vinegar. Add water until the dressing reaches the desirable consistency.

Pour dressing over other ingredients, season with salt/pepper, toss and divide evenly onto plates.

Serve with a lighter side salad such as cherry tomatoes, baby spinach and cucumber.