Peter’s Pea & Ham Hock Salad
Prep time: 10 mins
Cook time: 5 mins
100g garden peas
20g alfalfa sprouts
20g lentil sprouts
10g red pepper
50g ham hock
1 tsp English mustard
1 tbsp vegetable oil
1 tsp white wine vinegar
a pinch of sugar
100g mixed salad leaves
3 cherry tomatoes
Veg Portions / Serving: 1
Recipe donated by Bird's Eye for Veg Power. Recipe by Peter Lack. Photography from Bird's Eye.
Make peas the star in this delicious pea & ham hock salad. Pea and ham are truly one of life’s great combinations – this green salad with an English mustard dressing is simple, fresh and healthy.
Place the peas in a pan on top of the stove and add sufficient boiling water to cover. Bring back to the boil. Cover and simmer for 3 minutes.
Make a dressing by combining the oil, vinegar, mustard and sugar. Season to taste.
Mix most of the dressing with the drained peas, peppers and sprouts.
Arrange the mixture in a ring on a plate, garnish with salad leaves and top with the ham hock.
Drizzle over the rest of the dressing and serve. Perfect with crusty bread.
Kids in the kitchen:
Get the kids to make the dressing by measuring the oil, vinegar, mustard and sugar into a jam jar and shaking to mix. They’re also likely to want to arrange the mixture on the plate, making sure it looks good, and finish the dish off by drizzling their dressing over it.