Pea & Ham Salad

Pea & Ham Salad

This salad was inspired by the classic winter soup, pea and ham. I actually prefer this summery salad combo with the fresh sweet peas contrasting so nicely with the salty ham.

serves 2
takes: 15 minutes
250g (9oz) frozen peas
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
2 handfuls washed leaves
200g (7oz) shaved ham

1. Place frozen peas in a medium saucepan and heat over a high heat stirring for a minute or until the peas are bright green and defrosted.

2. Combine lemon juice, mustard and 3 tablespoons extra virgin olive oil in a large bowl. Season with salt & pepper.

3. Toss hot peas in the dressing. Then add the leaves and ham.

4. Taste and season again if needed before serving.

Prepare Ahead?

The peas can be defrosted and dressed a few days ahead but best to add the ham and leaves at the last minute.

Leftover Potential

Not great. Dressed leaves go soggy but it’s still edible.

Variations

carnivore fun – replace ham with a little crispy bacon or proscuitto or even some finely sliced salami.

vegetarian – replace ham with some soft goats cheese or ricotta.

vegan – replace ham with a drained can of lentils.

carb lovers / more substantial – add boiled spuds (or roast).

Waste Avoidance Strategy

peas – keep frozen!

lemon – keeps in a plastic bag in the fridge for months.

mustard – keeps in the fridge for months.

salad leaves – use for another meal. Or pop in the freezer. Will wilt when defrosted but at least will be edible.

shaved ham – keeps in the fridge for weeks. For longer storage freeze.

Problem Solving Guide

bland – make sure you’re generous with the salt.

too dry – add a little more oil and lemon juice.

too salty – be careful with the initial seasoning as the ham with add quite a bit of salt. Add a little more oil to dilute for now. A tiny pinch of sugar may also help to counterbalance the excess salt.

Serving Suggestions

Wonderful on its own.

To serve as a side salad, skip the ham. Great with roast chicken or pork.

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