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Crispy spud salad with sauerkraut, ham hock and peas

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

1 hour
serves 4
Easy

Sauerkraut (fermented cabbage) is not only healthy and good for your gut but its distinct flavour lifts this simple salad with super crisp potatoes and salty ham

By Adam Bush

Published: September 18, 2019 at 4:00 pm

Try this sauerkraut and ham hock salad, then check out our ham hock terrine, ham hock stew, ham hock rotolo and more ham hock recipes.

This sauerkraut salad is a gut-supportive go-to. Don’t worry if you can’t finish it all in one sitting – as potatoes cool, they become richer in resistant starch, which can help to improve blood sugar control by supporting healthy gut bacteria. Plus, as resistant starch is fermented slowly, it causes less gas then other fibres – great for those with a more sensitive gut. Try more recipes for a healthy gut.

Choose your sauerkraut (fermented cabbage with caraway seeds) wisely – shop-bought versions are often pasteurised for a longer shelf life – needless to say this destroys many of the beneficial bacteria. Look for an unpasteurised sauerkraut from speciality or health-food shops.

Ingredients

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

DRESSING

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

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.