This makes more pickled courgettes than you need for the recipe, but they’ll keep in the fridge for a couple of weeks.
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Ingredients
- lamb's lettuce 60g bag
- pickled courgettes (you'll need half the recipe amount below)
- frozen peas 150g, blanched for 30 seconds
- soft goat's cheese 125g log, crumbled
- shredded ham hock 90g pack
- olive oil
- Dijon mustard 1/2 tsp
- mint a bunch, picked
QUICK PICKLED COURGETTES
- yellow mustard seeds 2 tsp
- coriander seeds 2 tsp
- dried chilli flakes a good pinch
- caster sugar 3 tbsp
- garlic 1 clove, halved
- white wine vinegar 100ml
- courgettes 300g, halved lengthways then sliced on the diagonal
Method
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Step 1
To make the quick pickled courgettes, put the spices, 1 tbsp salt, sugar, garlic, vinegar and 250ml water in a small pan.
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Step 2
Bring to a simmer and stir until the sugar dissolves, then cool for 10 minutes.
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Step 3
Put the courgette slices in a jar and pour over the pickling liquid. Leave for 30 minutes.
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Step 4
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.
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Step 5
Whisk 2 tbsp olive oil with the mustard and 2 tbsp of the pickling liquid.
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Step 6
Drizzle over the salad, then add mint leaves to finish.
Nutritional Information
- Kcals 450
- Fat 30.4g
- Saturates 13.4g
- Carbs 12.9g
- Sugars 8.4g
- Fibre 6g
- Protein 28.2g
- Salt 2.4g
