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Pea, ham hock & watercress salad

Pea, ham hock & watercress salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Pea, ham and parsley are one of life's great combinations - this green salad with mustard dressing is simple, fresh and healthy

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal454
fat25g
saturates5g
carbs12g
sugars4g
fibre9g
protein42g
low insalt0.4g
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Ingredients

  • 750g podded fresh pea (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

For the dressing

  • 7 tbsp cold-pressed rapeseed oil
  • 2 tbsp cider vinegar
  • 3 tsp English mustard

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
COOKING HAM HOCK

Put 2 medium ham hocks (about 2kg) in a large roasting tin with 2 chopped carrots, 2 chopped onions, 2 chopped celery sticks, a few bay leaves, 1 tsp black peppercorns and 600ml water. Cover with foil and braise in the oven for 2 hrs at 160C/140C fan/gas 3 until the meat is tender. Leave until cool enough to handle, then shred the meat.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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