Ham and Pea Salad

Name: Ham and Pea Salad
Ingredients: 6 waxy new potatoes, scrubbed; 2 free-range eggs; 125 g/4½ oz podded peas (frozen will be fine); 50 g/1¾ oz baby spinach leaves, roughly chopped; 4 sun-dried tomatoes, chopped; 12 pitted olives (black tend to look better in a salad); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tbsp wine vinegar; 2 tbsp olive oil; 1 level tsp herbes de Provence (or fudge it with a mixture of thyme and rosemary); 1 level tsp herbes de Provence (or fudge it with a mixture of thyme and rosemary); 1 level tsp herbes de Provence (or fudge it with a mixture of thyme and rosemary); 50 g/¾ oz. scant ¼ cup fromage frais; 200 g/7 oz.proper ham (non-slippery, nicely textured, preferably home-cooked), roughly chopped; 2 spring onions (scallion(s)), chopped; 2 spring onions (scallion(s)), chopped; 12 pitted olives (black tend to look better in a salad)

Preparation info

A Sunday Evening Supper for
2

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Peas and ham do well together as soup, so I thought I’d see how they get on as a salad. This is a wonderfully comforting repast, perfect for a blustery evening watching repeats of Downton or whatever your current favourite box set may be.

Ingredients

6 waxy new potatoes, scrubbed
2 free-range eggs
125 g/4½

Supper
Gluten-free

Method

Pop the potatoes in a saucepan and bring to the boil. After 2–3 minutes, add the eggs, and after a further 5 minutes, add the peas. Bubble for 3 minutes more, then drain. Slice the potatoes thickly, then cool the eggs slightly under running water before peeling and slicing them as well.

Mix the spinach, tomatoes, olives, spring onions and ham in a bowl. Whisk the fromage frais together