Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the quick pickled courgettes, put the spices, 1 tbsp salt, sugar, garlic, vinegar and 250ml water in a small pan.
Bring to a simmer and stir until the sugar dissolves, then cool for 10 minutes.
Put the courgette slices in a jar and pour over the pickling liquid. Leave for 30 minutes.
Put the lamb’s lettuce on plates or a large platter. Drain half the courgettes and add along with the peas, goat’s cheese and ham hock.
Whisk 2 tbsp olive oil with the mustard and 2 tbsp of the pickling liquid.
Drizzle over the salad, then add mint leaves to finish.