I took canned mushrooms. They are more like boiled eggs, so they must first be marinated. Put the mushrooms in a bowl, add the garlic passed through a press, 0.5 tsp coriander and paprika and 1/4 tsp dry thyme. Add the wine vinegar and soy sauce.
Cut the zest strips into thin strips and add to the mushrooms. Mix well. Leave to marinate for two hours, stirring occasionally.
Drain the liquid from the peas. Place in a salad bowl.
Mushrooms, if large, cut into 4 parts. Cut the ham into cubes. Wash the coriander, shake off the water and finely chop. Add to the salad.
For dressing, strain the marinade sauce remaining after the mushrooms (or do not filter-if desired), add the oil, mix and season the salad.