Ham Hock & Green Pea Salad
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.
Instructions
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1
Start by blitzing together the ingredients for the dressing along with some seasoning, then set aside.
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2
Cook the eggs for 5½ mins in boiling water, cool in cold water, peel and cut in half.
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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.
Ingredients
- 360g ham hock (or torn ham slices)
- 275g fresh garden peas, shelled
- 250g sugar snap peas, cut in half lengthways
- 200g radishes, finely sliced
- 150g pea shoots
- ½ cucumber, cut in half lengthways, seeds removed and thinly sliced
- 4 spring onions, finely sliced
- 4 eggs
- 3 tbsp mayonnaise, for the dressing
- 1 lemon, zest and juice, for the dressing
- 2 tbsp fresh mint leaves, for the dressing
Serves 4
Total time required 21 mins
- Preparation time: 15 mins
- Cooking time: 6 mins
Recipe published with permission from OcadoLife magazine