Pea, ham hock & watercress salad

1 of 5-a-day 10-30 minutes 6 servings 600 kcal or less fibre folate good for you green salad greens in season low calorie mains pea and ham pork quick spring spring collection

N/A

Source

Ingredients

750g podded fresh pea (or use frozen)

700g cooked ham hock (see tip, below), cooled and shredded

large handful parsley leaves, chopped

bunch spring onions , sliced

large handful watercress

7 tbsp cold-pressed rapeseed oil

2 tbsp cider vinegar

3 tsp English mustard

Method

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.