Eva Humphries’ Burford Brown Egg, Smoked Ham Hock and Desiree Potato Salad

Shredded smoked ham hock, potatoes, peas and greens, crowned with a Clarence Court Burford Brown egg and dressed with a honey mustard dressing. A satisfying salad that can be assembled with precooked ingredients and lasts well in the fridge for a few days – the ideal packed lunch. Prepare a few portions ahead of time and keep them in the fridge for a tasty, nutrient-dense grab and go lunch.

Prep Time - 10 Cook Time - 0 Serves 2

Ingredients

Ingredients for the salad:

120g frozen peas, defrosted
2 Clarence Court Burford Brown eggs, hard boiled
3 medium Desiree potatoes, boiled
Large handful of watercress, rocket or sorrel
80g smoked ham hock, cooked
Sea salt
Black pepper

Ingredients for the dressing:

1 teaspoon dijon or whole grain mustard
1 teaspoon honey
1 tablespoon red or white wine vinegar
2½ tablespoons olive oil

Method

Whisk the dressing ingredients together until fully combined.

Take the salad ingredients and divide them between two plates.

Season with a pinch of sea salt and some freshly ground black pepper.

Drizzle the dressing over the salad and serve immediately.

If you are having this as a packed lunch then leave the dressing off it and pour it on just before eating it.

Share this: