Place the ham hock into a large deep pot along with the garlic, chillies, peppercorns and bay leaves. Pour on enough cold water to cover by
Make the dressing by mixing the olive oil with
Slice the palm heart thinly and put to one side. Peel the skin from the green mango, then peel the flesh off in strips and put to one side. Run a knife around the avocado and twist it open. Flick out the stone then, using a spoon, scoop the flesh out in one piece. Cut into chunks.
Cut the coral from the scallops then slice them into
Toss everything together and then divide the salad amongst eight plates. Shake the dressing again and pour it over the salad. Serve with the lime wedge tucked in.
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