Ham, Eggs and Beans

1. Put the eggs in small saucepan covered with cold water. Bring to the boil then turn down to a simmer and cook for 4 mins. Lift the eggs out of the water and put into a large bowl of cold water. Once cool, peel and quarter.

2. Mix the wholegrain mustard, 1 tbsp Haywards Sweet & Mild Sliced Beetroot pickling juice and olive oil together to make a dressing and season. Divide the salad leaves between two plates and top with the butterbeans, Haywards Sweet & Mild Sliced Beetroot, ham hock and the quartered eggs. Drizzle over the dressing and serve.