Pea, Ham Hock & Watercress Salad
Welcome to this vibrant and flavorful salad recipe bursting with the fresh taste of peas and the rich, savory notes of ham hock. Tossed together with a zesty mustard dressing and finished with the crisp bite of spring onions and peppery watercress, this dish is a celebration of simple, wholesome ingredients coming together in perfect harmony. Ready to entice your taste buds with a symphony of textures and flavors? Let's dive in!
— Constant Cookbook
Ingredients
- 750g podded fresh peas (or use frozen)
- 700g cooked ham hock (see tip, below), cooled and shredded
- large handful parsley leaves, chopped
- bunch spring onions , sliced
- large handful watercress
- 7 tbsp cold-pressed rapeseed oil
- 2 tbsp cider vinegar
- 3 tsp English mustard
Instructions
- Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified.
- Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 454 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 0.4 milligram of sodium
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