Warm ham hock, beetroot & lentil salad
This is equally good served at room temperature for lunch.
SERVES 4 PREP 20min COOK 45min
• 3 uncooked beetroot, washed and each cut into 8 wedges
• 4tbsp extra virgin olive oil
• 200g dried green lentils
• 2 large garlic cloves, finely chopped
• 1 courgette, quartered and diced
• 175g vine-ripened cherry tomatoes, halved
• 2tbsp fresh thyme leaves
• 2 heaped tsp Dijon mustard
• Freshly squeezed juice 1 lemon
• 100g rocket leaves
• Handful flat-leaf parsley, chopped
• 180g cooked smoked ham hock, shredded
1 Preheat the oven to 200°C (180°C fan) mark 6.
2 Put the beetroot in a roasting pan and brush with 1tbsp oil. Season and bake in the oven for 40-45min, turning once, until the beetroot is tender.
3 Meanwhile, put the lentils in a pan and pour enough water over to cover them. Bring to the boil, then turn the heat down, part-cover and simmer for 20-25min until tender, then drain.
4 Heat the remaining oil in a large sauté pan over medium heat and fry the garlic, courgette and tomatoes for 3min until softened. Stir in the thyme, mustard and lemon juice until combined. 5 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 with sea salt and freshly ground black pepper before folding in the roasted beetroot, then serve while still warm or allow to cool to room temperature.
‘Earthy beetroot and smoked ham are a good combination’