10-Min Ham Hock Ploughman's & Chutney Dressing

ingredients

• 125g cherry tomatoes
• 1 ciabatta roll †
• 40g cheddar cheese †
• 1 cider vinegar sachet (15ml)
• 20g green tomato chutney †
• 100g British shredded ham hock
• 21g wholegrain mustard †
• 1 seasonal apple
• 1 bag of walnuts (25g) †
• 50g lamb’s lettuce

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Before you begin…

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

1. Now let’s get started!

Preheat the oven to 220°C/ 200°C (fan)/ 395°F/ Gas 6

Tear up the ciabatta[s] into bite-sized pieces, then add to a baking tray with the walnuts and a generous drizzle of olive oil and a pinch of salt and black pepper

Put the tray into the oven for 6-8 min or until crisp – these are your croutons and toasted walnuts

1. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the shredded ham hock and cook for 3-4 min or until warmed through

1. While the shredded ham hock is in the pan, halve the cherry tomatoes

2. Cut the apple[s] into quarters, then carefully remove the cores

Chop the apple quarters (skin on) into bite-sized pieces

1. Using a peeler, create shavings of the cheddar cheese

Tip: Grate any leftover cheese and sprinkle this onto the salad at the end!

1. Add the green tomato chutney, cider vinegar and wholegrain mustard to a small bowl

Add 2 tbsp [4 tbsp] olive oil and season with a pinch of salt and pepper

Give everything a good mix up – this is your chutney dressing

Assemble your salad by dividing the lamb’s lettuce, halved tomatoes and chopped apples between your bowls

Sprinkle over the shredded ham hock, croutons and toasted walnuts and drizzle over the chutney dressing

Top with the cheddar shavings and any remaining grated cheese and enjoy!