WeightWatchers ham hock and new potato salad recipe
This warm salad makes a great lunch, especially as it uses new potatoes, which are just coming into season as we head further into spring.
Serves 4 l Prep 10 mins l Cook 15 mins
200g frozen peas
700g uncooked new potatoes, halved
1tbsp olive oil
2tbsp wholegrain mustard
2tbsp lemon juice
Two sprigs fresh mint leaves, finely chopped
220g cooked, shredded ham hock
80g pea shoots
1. Bring a large pan of water to the boil and add the frozen peas. Cook for two minutes, then remove with a slotted spoon to a bowl of cold water. Add 700g halved new potatoes to the same pan and cook for 10 minutes or until tender. Drain and leave to cool slightly.
2. Meanwhile, make the dressing. Whisk together 1tbsp olive oil, 2tbsp wholegrain mustard, the lemon juice and four to five chopped mint leaves. Season to taste.
3. Put the cooled potatoes in a large bowl. Drain the peas and add to the potatoes, along with the cooked and shredded ham hock. Gently combine with the dressing.
4. To serve, divide 80g pea shoots among four plates and top with the potato mixture plus extra mint leaves.
Smartpoints: Green 10 | Blue 9| Purple 5