The local supermarket does a few deli items in the back, including a roast pork knuckle (or haxe as it’s known in German). It’s a nice, quick and easy lunch when we don’t have time to cook anything. And it always leaves leftovers, which are great in a salad.
This salad contains the leftover ham hock, thawed frozen broad beans, red onion, tomatoes and a mix of watercress and baby spinach. A light honey mustard dressing finished the salad.
We bought a cooked haxe, but you can find a recipe for making it from scratch by searching for roast pork knuckle
Ken made up the dressing, so I don’t the exact recipe we used to share. But again, you’ll find loads of examples online.