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

Name: Quick pickled courgette, ham hock, pea and goat’s cheese salad
Total time: 20 min
Yield: Serves 2
Ingredients: 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; 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

Preparation and cooking time
- Total time20 mins
Easy
Serves 2

Ingredients

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

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.