• Home
• Recipes
• Meat and poultry
• Quick pickled courgette, ham hock, pea and goat’s cheese salad

Quick pickled courgette, ham hock, pea and goat’s cheese salad

• Janine Ratcliffe

Published: August 2, 2017 at 10:30 AM

Save recipe

Serves 2

Easy

Total time: 20 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Add peas and pickled courgettes for a punch of summer sweetness to this fresh and vibrant dish packed with shredded ham hock

Low calorie

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

This makes more pickled courgettes than you need for the recipe, but they’ll keep in the fridge for a couple of weeks.

Ingredients

Nutrition

• 60g bag lamb's lettuce

• (you'll need half the recipe amount below) pickled courgettes

• 150g frozen peas

  blanched for 30 seconds

• 125g log soft goat's cheese

  crumbled

• 90g pack shredded ham hock

• olive oil

• 1/2 tsp Dijon mustard

• a bunch mint

  picked

QUICK PICKLED COURGETTES

• 2 tsp yellow mustard seeds

• 2 tsp coriander seeds

• a good pinch dried chilli flakes

• 3 tbsp caster sugar

• 1 clove garlic

  halved

• 100ml white wine vinegar

• 300g courgettes

  halved lengthways then sliced on the diagonal

Nutrition: per serving

• kcal450

  low

• fat30.4g

• saturates13.4g

• carbs12.9g

• sugars8.4g

• fibre6g

• protein28.2g

• salt2.4g

Ad

Method

• step 1

  To make the quick pickled courgettes, put the spices, 1 tbsp salt, sugar, garlic, vinegar and 250ml water in a small pan.

• step 2

  Bring to a simmer and stir until the sugar dissolves, then cool for 10 minutes.

• step 3

  Put the courgette slices in a jar and pour over the pickling liquid. Leave for 30 minutes.

• 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.

• step 5

  Whisk 2 tbsp olive oil with the mustard and 2 tbsp of the pickling liquid.

• step 6

  Drizzle over the salad, then add mint leaves to finish.

Authors

Janine RatcliffeFood director

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue