Ham hock, pea and spring onion salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 200g frozen peasdefrosted
- 4 spring onionschopped
- 4 radishessliced
- 1/2 avocadodiced
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- a pinch sugar
- olive oil
- 1 bag baby watercress
- 180g pack shredded ham hock
- to serve crusty bread
Nutrition: per serving
- kcal376
- fat22.8g
- saturates4.5g
- carbs12.2g
- fibre10.2g
- protein25.4g
- salt3g
Method
step 1
Put the peas, spring onion, radish and avocado in a bowl. Whisk the white wine vinegar, mustard and sugar, then gradually whisk in 2 tbsp olive oil.Toss the dressing with the veg. Put the watercress on plates, top with the pea mix then scatter over the ham hock.
