Ham hock, pea and potato salad

Method

1. 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).
2. 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.
3. 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.