- Cook Time: 20 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 454
- Carbohydrate Content: 12g
- Fat Content: 25g
- Fiber Content: 9g
- Protein Content: 42g
- Saturated Fat Content: 5g
- Sodium Content: 0.4g
- Sugar Content: 4g
Pea, ham hock & watercress salad Recipe
Pea, ham hock & watercress salad is a Healthy Christmas leftovers recipe for 6 people, takes only 5 mins; recipe has pea, ham and parsley.
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
Instructions
- 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.