Ham Hock, Pea and Spring Onion Salad
Serves 2
Preparation Time
Easy
Ingredients
200g field fare frozen peas, defrosted
4 chopped spring onions
4 radishes, sliced
1/2 avocado, diced
1 tbsp white wine vinegar
1 tsp Dijon mustard
A pinch of sugar
Olive oil
1 bag baby watercress
180 g pack shredded ham hock
Crusty bread to serve
Put the peas, spring onion, radish and avocado in a bowl. Whisk the white wine vinegar, mustard and sugar, then gradually whisk in 2 tbsp. olive oil. Toss the dressing with the vegetables. Put the watercress on plates, top with the pea mix, then scatter over the ham hock.
Important Information
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These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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