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


  • 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating