In a small vessel add enough water to place the egg into to boil
Heat a pan on medium heat, when the pan is hot add the chilli jam and throw in the walnuts and stir with a wooden spatula to coat the melting chilli jam on the walnuts
Reduce the flame to a minimum, DO NOT allow the chilli jam to smoke or burn. The caramelised walnuts are done in under a minute. Set aside to cool
Remove the egg from the boiled water, and hold it under running water, when the egg shell has cooled, peel it, halve and set aside
Chop the red onion lengthwise, and the tomato into circular discs and halve the cherry tomatoes
If the baby kale and baby spinach leaves are not washed, add them to a sieve and wash them under running tap water
Then put the leaves in a huge salad bowl and add generous sloshes of Hotel Chocolat Cocoa Balsamic
On a huge plate or platter place the seasoned leaves and then place the smoked ham and cheese slices
Then place the avocado slices, tomato discs and cherry tomato halves
Scatter the pomegranate seeds and the caramelised walnuts on top
With a wooden spatula, scrape off the remaining caramelised Gran Luchito chilli honey and scatter on the salad
Again drizzle the Hotel Chocolat Cocoa Balsamic on top of the salad and serve immediately