Ham hock salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Ham hock is a great way to bulk up a salad while adding lots of flavour. Quick, easy and low in calories – this recipe is great for a midweek dinner.

Nutrition: per serving

Calories
368kcals
Fat
16.7g (3.6g saturated)
Protein
21.9g
Carbohydrates
30.8g (3.7g sugars)
Fibre
3.6g
Salt
1.2g
Calories
368kcals
Fat
16.7g (3.6g saturated)
Protein
21.9g
Carbohydrates
30.8g (3.7g sugars)
Fibre
3.6g
Salt
1.2g

Ingredients

  • ½ small red onion, thinly sliced
  • 750g new potatoes
  • 4 medium free-range eggs
  • 200g mixed salad leaves
  • 180g British ham hock, shredded (widely available)

For the dressing

  • 1 tbsp cider vinegar
  • 3 tbsp olive oil
  • 2 tsp English mustard
  • ½ tsp clear honey
  • 2 tbsp capers, rinsed and roughly chopped

Method

  1. Put the sliced onion in a bowl of water and set aside while you get on with the salad (soaking removes the sharpness). Bring a large pan of water to the boil, cook the potatoes for 15-20 minutes until tender, then drain.
  2. Meanwhile, bring a medium pan of water to a gentle simmer, add the eggs and boil for 7 minutes. Drain and run them under cold water for 2 minutes.
  3. Whisk all the ingredients for the dressing in a small bowl and season well. Put the leaves and ham in a large salad bowl, halve the potatoes, then add to the bowl and toss together with the dressing. Peel the eggs, cut into quarters and add to the salad to serve.

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