Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Quick pickled courgette, ham hock, pea and goat’s cheese salad
- Preparation and cooking time
- Total time
- 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.
