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

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

Published: August 2, 2017 at 10:30 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal450
fat30.4g
saturates13.4g
carbs12.9g
sugars8.4g
fibre6g
protein28.2g
salt2.4g
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This makes more pickled courgettes than you need for the recipe, but they’ll keep in the fridge for a couple of weeks.

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.

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