Braised Summer Greens with Pulled Ham Hock, Broad Beans, Peas & Lentils

I am very excited about peas in salads at the moment, especially baby fresh, uncooked ones. They are like a little crunchy explosion in your mouth. My pea harvest at my allotment has been particularly good this year and some have even managed to make it to the table. In past years the entire harvest has gone straight in the kids mouths. Anyway, back to this week’s box – summer greens and broad beans to use up, I came up with this rather successful recipe. Not quite salad, not quite a side, not quite soup, we ate it as a main and it was very enjoyable. As always with my recipes, it is easily adaptable and any greens would do including chard, kale or any sort of cabbage. You may have to adapt the cooking of the greens with a tougher variety of green such as kale but this method of cooking greens with olive oil and garlic is my favourite and is delicious just on its own.

I am a great fan of ready pulled ham hock. Although I know it is an easy enough to make your own and you end up with all that lovely ham stock, anything that saves a little time in the kitchen, helps. You can now buy it quite readily from good supermarkets or indeed, Riverford do their own.

When it comes to lentils for salads the ones from Le Puy in France are the most superior. They hold their shape and texture far the best and although you may see cheap imitations they are never as good. Merchant & Gourmand stock some fine ones and although they also do a ready cooked variety they are never as good as cooking them yourself.

With the weather as it is this June it is hard to know whether you want to eat salad or soup – well, this recipe really can be either, add some lettuce and you have a salad, add some stock and you have soup. I am always amazed how much the two can have in common.

Braised Summer Greens with Lentils, Broad Beans etc

Braised Summer Greens with Pulled Ham Hock, Broad Beans, Peas & Lentils

1 packet of summer greens

100g of cooked broad beans (boiling water for 2 minutes and refresh in cold)

A handful of fresh shelled peas or frozen

50g Puy lentils

2 tsp. Dijon mustard

2 cloves of garlic, very finely sliced

1 packet pulled ham hock

Extra virgin olive oil

Sea salt and freshly ground black pepper

Shred the spring greens finely and wash well. Do not remove too much of the water. Put the lentils in a saucepan with plenty of cold water and cook gently for about 15 to 20 minutes until tender. Drain off some of the water, but not all. Stir in the mustard and add a glug of good olive oil and season with salt to taste, whilst they are still warm. Heat a large saucepan with a good glug of olive oil. Add the very thinly sliced garlic and cook until the garlic is golden brown. Add the greens and sauté for a few minutes until the greens are tender. Season with salt to taste. Meanwhile shell the peas and slip the broad beans out of their skins. Mix the lentils with the greens and the ham hock. Check seasoning. Heap into bowls and scatter with peas and broad beans and serve.

Broad beand shelled

Bunch of Carrots

Bunched Carrots are just lovely right now and there is no finer way of cooking them than simply roasting them in the oven. All vegetables benefit from a good roasting – it intensifies their flavour and helps release their natural sugars. There is never any need to add honey, they are sweet enough! Today I decided to turn them into a delicious salad with cumin seeds and dill which always work superbly with carrots.

When it comes to buying lentils, choose carefully. There may be lots of cheaper alternatives to the original and the best “Le Puy Lentils” but nothing holds their shape and texture the same or is so forgiving if you should accidently overcook them a minute or two. If you are feeling really lazy, Merchant and Gourmet do a ready cooked pouch.

Halloumi could be described as a lump of salty rubber but it is strangely addictive. People tend to cook it in slabs, which can be a bit overpowering but in this recipe I decided to cut it up into quite small cubes in an attempt to add a little salt and texture to each and every mouthful.

Into this salad, I also tossed in the Flat Beans from my box. I have never seen these particular beans available anywhere but Riverford. They look a bit like a Runner Bean but are much tender and less stringy, more like a French Bean, but flat!

Roasted Carrot, Flat Bean & Halloumi Salad with Cumin Seeds & Dill

Roast Carrots with Flat Beans, Le Puy Lentils, Toasted Halloumi, Cumin Seeds and Dill

1 Bunch of carrots

2 tsp. Cumin seeds

Small bunch of dill (don’t forget Riverford have lots of lovely herbs)

1 Bunch Flat Beans

50g Le Puy lentils

1 packet of halloumi

Extra Virgin Olive Oil

Sea Salt and Freshly ground black pepper

Preheat your oven to 200⁰C. Wash your carrots and chop off the tops leaving a little green. Leave whole if small or cut in half if larger. Toss in good olive oil, season with plenty of salt and pepper and sprinkle with cumin seeds. Put in the oven for about half an hour until golden brown and tender. Meanwhile put your lentils in a pan of cold water and simmer for about 20 minutes until tender. They should still have a little bite. Drain and tip into a large bowl. Dress with plenty of good olive oil and a pinch or two of salt. Taste to check seasoning and adjust. Finely chop your dill and add that and then tip in the carrots. Put another pan of salted water on to boil. Cut your Flat beans into 1cm slices on the diagonal. Cut the halloumi into 1cm cubes. Heat a dry, non-stick pan and toast the halloumi on all sides until golden brown. Meanwhile add the beans to the pan of boiling water and cook for about 3 minutes until tender. Refresh and drain to keep the colour and texture. Tip the lentils and carrots onto a large plate and scatter with the Flat Beans and the halloumi. Drizzle with a little more good olive oil.

Carrots in a tin