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