Ham hock, pea and potato salad

Ingredients

750g charlotte potatoes, halved or quartered if large
4 garlic cloves (skins on)
2 tbsp olive oil
1 granny smith apple, finely sliced
 50ml cider vinegar
 1½ tsp cumin seeds, toasted in a dry frying pan
 6 tbsp buttermilk or natural yogurt
 100g bag lamb’s lettuce
 2 x 90g packs pulled ham hock
 150g frozen peas, defrosted

Ingredients

750g charlotte potatoes, halved or quartered if large
4 garlic cloves (skins on)
2 tbsp olive oil
1 granny smith apple, finely sliced
 50ml cider vinegar
 1½ tsp cumin seeds, toasted in a dry frying pan
 6 tbsp buttermilk or natural yogurt
 100g bag lamb’s lettuce
 2 x 90g packs pulled ham hock
 150g frozen peas, defrosted

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes and garlic cloves with the oil in a large roasting tin and season with salt and pepper. Roast for 40-45 minutes (after 15 minutes, remove the garlic cloves, squeeze the flesh into a small bowl and set aside).
Put the apple slices and vinegar in a shallow non-metallic bowl with  a pinch of salt, cover with cling film and set aside for 15 minutes. Meanwhile, crush half the cumin seeds in a pestle and mortar, then whisk with the roasted garlic flesh, buttermilk and salt and pepper to taste.
When the potatoes are cooked, set them aside to cool slightly for 5 minutes and drain the apples (discard the vinegar). Toss the potatoes and apples in a bowl with the lamb’s lettuce, ham hock and peas. Transfer to a serving platter, drizzle with the dressing, scatter with the remaining cumin seeds and serve.

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes and garlic cloves with the oil in a large roasting tin and season with salt and pepper. Roast for 40-45 minutes (after 15 minutes, remove the garlic cloves, squeeze the flesh into a small bowl and set aside).
Put the apple slices and vinegar in a shallow non-metallic bowl with  a pinch of salt, cover with cling film and set aside for 15 minutes. Meanwhile, crush half the cumin seeds in a pestle and mortar, then whisk with the roasted garlic flesh, buttermilk and salt and pepper to taste.
When the potatoes are cooked, set them aside to cool slightly for 5 minutes and drain the apples (discard the vinegar). Toss the potatoes and apples in a bowl with the lamb’s lettuce, ham hock and peas. Transfer to a serving platter, drizzle with the dressing, scatter with the remaining cumin seeds and serve.

delicious. tips

If you don’t have time to roast the potatoes, simmer them for 20 minutes in a pan of salted water (you can omit the garlic cloves).
Next time: Add broad beans and baby gem lettuce and swap the cumin seeds for fennel seeds.

Recipe By

The delicious. food team

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