200g/7oz Savoy cabbage, thinly sliced
800g/1lb 12oz celeriac, peeled and cut into 2cm/¾in-thick chips
20 cherry tomatoes, ideally on the vine
1 unwaxed lemon, finely grated zest and juice
200g/7oz mangetout
salt and freshly ground black pepper
2 tsp olive oil
4 x 40g/1½oz slices Parma or other air-cured ham
4 x 120g/4½oz skinless salmon fillets