- Slice the leeks and parsnips into a fine Julienne and place into a shallow oven dish.
- Season with salt, pepper and nutmeg.
- Spread the gratin on top and sprinkle with chopped cashew nuts.
- Bake in the combi-steamer for 15 minutes at 200°C.
- Combine the salad with a dressing of walnut oil, lemon juice and parsley.
- Garnish the radishes and cured ham.
Top with grated cheese and then grill until the cheese is melted and a golden brown for extra flavour and texture.