The world's gone a little bonkers over the Queen's Diamond Jubilee lately...and I'm loving it!!
There's Union Jack's, vintage china and "Best of British" everywhere. I will not lie, I am a bit of a royalist (yes I own a Wiliam and Kate mug) and am particularly excited about the whole British revival when it comes to food. There's pork pies, Sunday Roasts, Piccalilli, Coronation Chicken and trifles everywhere.
The other week I decided to add to the long list of modernised British classics and threw together this super yum Pea and Ham Salad.
The smokey ham complements the sweet peas so well and is simply rounded off with an English mustard dressing. Perfect for an early summer picnic or a light weekend lunch.
For the salad
- 150g smoked ham hock
- 1 ripe avocado, peeled, stone removed and cut into bite-size chunks
- 2 spring onions, finely chopped
- a handful of frozen peas, de-frosted by blanching in some hot water
- a large handful of mixed leaves
- a large handful of watercress
- 1 small teaspoon of English mustard
- 3 tablespoons cider vinegar
- 4 tablespoons olive oil
- a little honey
- salt and pepper to season
- Mix all your salad ingredients in a large bowl.
- In a clean jar add all the dressing ingredients, close the lid and shake until everything has combined into a silky emulsion. Give it a try and add salt, pepper, vinegar and pepper according to taste.
- Pour the dressing over the salad and mix thoroughly (ideally using your hands).