Once the summer rolls in the meals I crave lighten up. Gone are the deep comforting dishes that hug you from inside. I’m looking for bright bites that will not weigh me down. This Pea, Potato and Ham Salad is the answer. Very low effort to make and super light. The addition of lemon juice is what lifts this salad as is the sweetness of the peas.
I love this salad whether it is warm or at room temperature. You can make this and take it to work or for a picnic and it is truly delicious. The calorie count of this salad is low as the only dressing is 1 tbsp each of Lemon Juice and Salted Butter, which is split between 4 portions. You can add a dash of balsamic vinegar if you wish that adds approx. 14 calories per tablespoon.
It is said that you eat first with your eyes. This is true if food looks beautiful you expect it to taste wonderful. When you are preparing this salad the secret to getting it truly beautiful and appetising is how you use your knife. I slice the sugar snap peas in half lengthways as they look so appetising. They also cook super quick. Getting the potato slices even is another great way of ensuring people want to dive in.
The combination of textures is what truly makes this a special salad. That is the key to a successful salad. I do not have croutons here they are not needed. Instead I cook the shredded ham hock in the oven to crisp it up. This plays beautifully with the soft, yielding buttery potatoes, the leafy lambs lettuce and the firmer sugar snap peas.
This Pea, Potato and Ham Salad sings of summer and will leave you satisfied and happy. This salad is hugely cost effective and tasty. If you want some more summery recipes check out these:
Loaded Hummus
Black Bean Tacos
Coronation Chicken
Paella Arancini
Sticky Honey Garlic Chicken
I’d love to hear what you think of this salad in the comments below. If you try it share your pictures with me on social media. Use #CUBBintheKitchen to be featured in my stories. Happy Eating!
Pea, Potato and Ham Salad
Ingredients
- 300 grams New Maris Piper Potatoes This was 5 small potatoes
- 200 grams Sugar Snap Peas
- 95 grams Lambs Lettuce
- 180 grams Pulled Ham Hock
- 1 tbsp Salted Butter
- 1 tbsp Lemon Juice
Instructions
- Preheat the oven to 180Ā°C.Fill a medium saucepan with water and bring to a boil.
- Scrub your Potatoes clean and slice into discs of about half a centimetre thick.Add to the boiling water and boil for 15 minutes.
- Start cutting your Sugar Snap Peas in half lengthways so you slice and reveal the peas inside. Some will fall out some will stay tucked inside.
- During this time spread the Ham Hock on a baking tray and cook for 10 minutes to crisp up.
- Once the potatoes have been cooking for 15 minutes and a almost 'fork tender' add the cut Sugar Snap Peas and cook for 2 minutes until warm and still with a bit of bite.
- Drain the Potatos and Peas and return to the pan and Add the Lemon Juice and Salted Butter. Mix to combine.
- Plate the Lambs Lettuce top with Potato slices, Sugar Snap Peas and crisp Ham Hock and dig in.
Pingback: Avocado Pesto Salad • CUBBin the Kitchen • Recipe