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Pea Cobb Salad

Pea Cobb Salad

By OcadoLifePublished on 17 June 2024This bright US-style Pea Cobb Salad is made with sweet, perky fresh peas – which pair perfectly with the bold blue cheese and sauerkraut – but frozen will work well too. Food stylist and The Shortcut Cook author Rosie Reynolds has laid the dish out as a classic cobb salad, with each element beautifully presented in a row, but simply toss any leftovers all together to make a chopped salad – the flavours will be just as delicious!
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Time and servings

25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time

Ingredients

  • 2 large eggs
  • 170g fresh peas
  • 150g blue cheese, crumbled
  • 2 tbsp low-fat greek yoghur
  • ½ (25g) pack chives, finely chopped
  • 1 tsp dijon mustard
  • 1 romaine lettuce, cut into chunks
  • 200g cherry tomatoes, quartered
  • 150g sauerkraut of your choice (we used pineapple and turmeric sauerkraut)
  • 1 (100g) pack pulled ham hock

Method

  • Step 1

    Cook the eggs in a pan of boiling water for 10 mins, adding the peas for the final 2 mins. Drain, then cool in ice-cold water and drain again. Peel the eggs and chop each into 6 pieces.

  • Step 2

    For the dressing, put half the cheese in a mixing bowl with the yoghurt and 2 tbsp cold water; mash with a fork. Mix in most of the chives and all the mustard; season.

  • Step 3

    Place the lettuce, tomatoes, peas, eggs, sauerkraut and ham hock in rows on a platter. Crumble over the remaining cheese. Drizzle with the dressing; top with the rest of the chives. Chill leftovers for up to 2 days.