Separate the butterhead leaves, rinse and dry. Divide between 4 serving plates and top with the peas, potatoes, nectarines and cucumber. Cut the ham into strips and divide between the plates.
For the mojo dressing, put all the ingredients in a food processor and blend until you have a spoonable dressing. Drizzle over the salad just before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.