Fresh Pea, Broad Bean And Ham Hock Salad
This vibrant and refreshing salad combines the crisp sweetness of fresh peas and mangetout with the earthy richness of broad beans and the delightful crunch of pea shoots. Tossed in a zesty dressing with hints of mint and parsley, this salad is finished with a touch of heat from red chilli and the savory goodness of pulled ham. Perfect for a light and satisfying meal on a warm day.
— Constant Cookbook
Ingredients
- 750g/1lb 10oz broad beans
- 750g/1lb 10oz fresh peas
- 200g/7oz mangetout
- 3 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- 1 mild red chilli
- 2 spring onions
- 1 small bunch flat leaf parsley
- 1 tbsp chopped fresh mint
- 180g/6oz pack pulled ham
- 70g/2½oz pea shoots
- sea salt and freshly ground black pepper
Instructions
- Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh.
- Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water.
- Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar.
- Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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