Pea, ham hock & watercress salad

• podded fresh pea750g g

  (or use frozen)

• cooked ham↗700g g

  hock (see tip, below), cooled and shredded

• large handful parsley↗

  leaves, chopped

• bunch spring onions↗

  sliced

• large handful watercress↗
• cold-pressed rapeseed oil↗7 tbsp tbsp
• cider vinegar↗2 tbsp tbsp
• English mustard↗3 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.