Step 1

To make the quick pickled courgettes, put the spices, 1 tbsp salt, sugar, garlic, vinegar and 250ml water in a small pan.

Step 2

Bring to a simmer and stir until the sugar dissolves, then cool for 10 minutes.

Step 3

Put the courgette slices in a jar and pour over the pickling liquid. Leave for 30 minutes.

Step 4

Put the lamb’s lettuce on plates or a large platter. Drain half the courgettes and add along with the peas, goat’s cheese and ham hock.

Step 5

Whisk 2 tbsp olive oil with the mustard and 2 tbsp of the pickling liquid.

Step 6

Drizzle over the salad, then add mint leaves to finish.