Ham Hock & Green Pea Salad
By OcadoLife
Published on 29 December 2022
A light and healthy springtime salad, served with gooey eggs and a zesty mint and lemon dressing. Sugar snap peas, garden peas and pea shoots all feature in this allotment-style lunch, which is best enjoyed when everything's in season. If you have any leftover ham hock, try using it in sandwiches and soups.Time and servings
21 minsTotal time
4Servings
15 minsPrep time
6 minsCooking time
Ingredients
- 360 g of ham hock(or torn ham slices)
- 275 g of fresh garden peas, shelled
- 250 g of sugar snap peas, cut in half lengthways
- 200 g of radishes, finely sliced
- 0.5 cucumber, cut in half lengthways, seeds removed and thinly sliced
- 4 spring onions, finely sliced
- 4 eggs
- 3 tbsp of mayonnaise, for the dressing
- 1 lemon, zest and juice, for the dressing
- 2 tbsp of fresh mint leaves, for the dressing
- 150 g of pea shoots
Method
Step 1
Start by blitzing together the ingredients for the dressing along with some seasoning, then set aside.Step 2
Cook the eggs for 5½ mins in boiling water, cool in cold water, peel and cut in half.Step 3
Place all the salad ingredients in a large serving dish or on individual plates and drizzle over the dressing. Scatter with a few extra mint leaves.