Crispy spud salad with sauerkraut, ham hock and peas
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 400g new or Charlotte potatoeshalved and large ones quartered
- spray oil
- 1 tsp smoked paprika
- 95g pack lamb’s lettuce
- 75g frozen peasdefrosted
- 100g sauerkraut
- 90g pack ham hock
- ½ a small bunch flat-leaf parsleychopped
DRESSING
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- a pinch caster sugar
- kcal211low
- fat9.2g
- saturates1.4g
- carbs20.8g
- sugars3.7g
- fibre4.4g
- protein9g
- salt1.7g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the new potatoes into a bowl and spray with oil, then add the smoked paprika and lots of seasoning. Put onto a non-stick baking tray and roast for 40-45 minutes, turning halfway, until really golden.
step 2
Whisk together the dressing ingredients in a bowl then tip in the hot potatoes, lamb’s lettuce and peas, and mix well. Divide between 4 plates then top each with sauerkraut, ham hock and parsley.