WARM HAM HOCK, BEETROOT AND LENTIL SALAD
Salads don’t have to be restricted to the warmer summer months; this winter alternative makes a simple meal served with crusty bread. It is equally good served at room temperature for lunch, and you could use cooked beetroot/beets and canned lentils for a quick meal.
3 uncooked beetroot, washed and each one cut into 8 wedges
4 tablespoons extra virgin olive oil
200 g dried green lentils
2 large garlic cloves, finely chopped
1 courgette, quartered and diced
175 g vine-ripened cherry tomatoes, halved
2 tablespoons thyme leaves
2 heaped teaspoons Dijon mustard
freshly squeezed juice of 1 lemon
100 g rocket leaves
a handful of roughly chopped flat leaf parsley
180 g cooked smoked ham hock, shredded
sea salt and freshly ground black pepper
Serves 4
Preheat the oven to 200°C (400°F) Gas 6.
1. Put the beetroot in a roasting pan and brush with 1 tablespoon of the olive oil. Season and bake in the preheated oven for 40–45 minutes, turning once, until tender.
2. Meanwhile, put the lentils in a pan and pour enough water over to cover. Bring to the boil, then turn the heat down, part-cover, and simmer for 20–25 minutes until tender, then drain.
3. Heat the remaining oil in a large sauté pan over a medium heat and fry the garlic, courgette and tomatoes for 3 minutes until softened. Stir in the thyme, mustard and lemon juice until combined.
4. Remove from the heat and fold in the rocket, parsley, ham hock and lentils, taking care not to break up the lentils, and allow the heat of the pan to wilt the leaves. Season before folding in the roasted beetroot/beets, then serve while still warm or let cool to room temperature.
Ham hock
For convenience this salad uses cooked ham hock, which is now readily available. If time allows though, it’s far more economical to cook your own; not only will you have a sufficient amount of ham for other dishes, you’ll also have a flavoursome stock.
The Salad Bowl by Nicola Graimes, photography by Matt Russell, is published by Ryland Peters & Small
