Ham hock, avocado and herb salad

Method

1. Rub the slices of sourdough with the garlic clove halves, discarding the remains, then cut the bread into bite-size cubes. In a frying pan, heat the oil and gently fry the sourdough cubes until crisp and golden. Season with sea salt and set aside.
2. Meanwhile, slice the avocados and toss with the ham hock and herby salad leaves. Transfer to a serving bowl and scatter over the sourdough croutons.
3. Whisk the vinegar with a pinch of sugar and some seasoning, then whisk in the walnut and olive oils. Pour the dressing over the salad, scatter with chives and serve.