Healthy Christmas leftovers recipe for 6 people, takes only 5 mins; recipe has pea, ham, parsley, spring onion, watercress, rapeseed oil, cider vinegar and english mustard.
Pea, ham hock & watercress salad
Course: Healthy Christmas leftovers
Servings
6
servings
Prep time
20 mins
Ingredients
- Spring Onion: bunch spring onions, sliced
- Parsley: large handful parsley leaves, chopped
- Cider Vinegar: 2 tbsp cider vinegar
- Watercress: large handful watercress
- Pea: 750g podded fresh pea (or use frozen)
- Ham: 700g cooked ham hock (see tip, below), cooled and shredded
- Rapeseed Oil: 7 tbsp cold-pressed rapeseed oil
- English Mustard: 3 tsp English mustard
Directions
- Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified.
- Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.
