Spiralised Potato Salad

Bring a saucepan of salted water to the boil. Spiralise the potatoes and cook for 3-4 minutes, drain into a colander.

Toast the pine nuts in a frying pan over a low heat, transfer to a large mixing bowl.

Add the lemon zest, olive oil and basil. Toss the spiralised potato in the dressing and season with a little salt and milled pepper. Finally mix in the roasted pepper and arrange onto a serving plate. Top with the chopped ham and a sprinkling of the olives and serve.