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  • 200g frozen peas, defrosted
  • 4 spring onions, chopped
  • 4 radishes, sliced
  • 1/2 avocado, diced
  • 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


  • 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.


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