Pea and Ham Hock Salad Recipe with Crispy Spuds and Sauerkraut

Crispy spud salad with sauerkraut, ham hock and peas

Name: Crispy spud salad with sauerkraut, ham hock and peas
Total time: 1 h
Yield: Serves 4
Ingredients: 400g new or Charlotte potatoes, halved and large ones quartered; spray oil; 1 tsp smoked paprika; 95g pack lamb’s lettuce; 75g frozen peas, defrosted; 100g sauerkraut; 90g pack ham hock; ½ a small bunch flat-leaf parsley, chopped; 1 tbsp olive oil; 2 tbsp Dijon mustard; 2 tbsp white wine vinegar; a pinch caster sugar

Preparation and cooking time
- Total time1 hr
Easy
Serves 4

Ingredients

400g new or Charlotte potatoes, halved and large ones quartered
spray oil
1 tsp smoked paprika
95g pack lamb’s lettuce
75g frozen peas, defrosted
100g sauerkraut
90g pack ham hock
½ a small bunch flat-leaf parsley, chopped

DRESSING

1 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp white wine vinegar
a pinch caster sugar

Method

STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the new potatoes into a bowl and spray with oil, then add the smoked paprika and lots of seasoning. Put onto a non-stick baking tray and roast for 40-45 minutes, turning halfway, until really golden.
STEP 2
Whisk together the dressing ingredients in a bowl then tip in the hot potatoes, lamb’s lettuce and peas, and mix well. Divide between 4 plates then top each with sauerkraut, ham hock and parsley.