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

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

  • serves 2
  • Easy

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


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



  • lamb's lettuce 60g bag
  • pickled courgettes (you'll need half the recipe amount below)
  • frozen peas 150g, blanched for 30 seconds
  • soft goat's cheese 125g log, crumbled
  • shredded ham hock 90g pack
  • olive oil
  • Dijon mustard 1/2 tsp
  • mint a bunch, picked


  • yellow mustard seeds 2 tsp
  • coriander seeds 2 tsp
  • dried chilli flakes a good pinch
  • caster sugar 3 tbsp
  • garlic 1 clove, halved
  • white wine vinegar 100ml
  • courgettes 300g, 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.

Nutritional Information

  • Kcals 450
  • Fat 30.4g
  • Saturates 13.4g
  • Carbs 12.9g
  • Sugars 8.4g
  • Fibre 6g
  • Protein 28.2g
  • Salt 2.4g