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Ham hock, broad bean and new potato salad


Serves: 2
timeTotal time:
Ham hock, broad bean and new potato salad
Recipe photograph by Toby Scott

Ham hock, broad bean and new potato salad


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
463Kcal
Fat
27gr
Saturates
3gr
Carbs
33gr
Sugars
4gr
Fibre
10gr
Protein
21gr
Salt
1.7gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 150g podded broad beans
  • 350g baby new potatoes, halved
  • 1 garlic clove, crushed
  • 1½ tbsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 4 tbsp rapeseed or olive oil
  • 1 x 80g pack sweet herb salad leaves (or similar)
  • 1 x 110g pack shredded ham hock (or buy cooked gammon shank from the hot food-to-go counter)

Step by step

  1. Bring a large pan of salted water to the boil. Cook the broad beans for 2 minutes, then remove with a slotted spoon to a bowl of cold water. Cook the potatoes in the same pan for 15 minutes, or until tender, then drain.
  2. Meanwhile, whisk together the crushed garlic, mustard, vinegar and oil with a large pinch of salt and plenty of freshly ground black pepper. Squeeze the broad beans
    from their skins (or leave them as they are). Toss half the dressing with the potatoes.
  3. Divide the salad leaves between 2 plates. Toss the broad beans and ham hock together with the potatoes and pile them on top of the leaves; drizzle with the remaining dressing.

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