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Pea, ham hock & watercress salad

Contains pork – recipe is for non-Muslims only
Pea, ham and parsley are one of life's great combinations - this green salad with mustard dressing is simple, fresh and healthy

  • Prep: 20 mins
    Cook: 5 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 454
  • Carbohydrates 12
  • Saturated Fat 5
  • Sugar 4
  • Protein 42
  • Fat 25
  • Fibre 9
  • Salt 0.4

Nutrition per serving

  • Calories 454
  • Carbohydrates 12
  • Saturated Fat 5
  • Sugar 4
  • Protein 42
  • Fat 25
  • Fibre 9
  • Salt 0.4

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

Tip

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.

Method

  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.

  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.

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