Now lets get started
Step 1: Tear up the ciabatta into bite sized pieces then add to a frying pan on a low/medium heat with the walnuts and a generous drizzle of olive oil and a pinch of salt and black pepper. If your camp frying pan is on the small side then cook the croutons in batches and keep to one side in a bowl. Keep them moving as you don’t want them to burn and turn them regularly. As individual croutons crisp up, take them out and keep to one side.
Step 2: Once you have finished the croutons – wipe the pan clean with some kitchen towel and return to a low heat with some olive oil. Once hot, add the ham hock and cook for 3-4 mins until warmed through. Keep it moving as camp pans can be a little thin and you don’t want it burning.
Step 3: While the shredded ham hock is in the pan, halve the cherry tomatoes.
Step 4: Cut the apples into quarters and remove the cores then chop the quarters into bite-sized pieces.
Step 5: Using a peeler, create shavings of cheddar cheese
Step 6: Add the green tomato chutney, cider vinegar and wholegrain mustard to a small bowl. Add 2tbsp of olive oil and season with a pinch of salt and pepper. Give everything a good mix up – this is your chutney dressing.
Step 7: Assemble your salad by dividing the lamb’s lettuce, halved tomatoes and chopped apples between your plates. Sprinkle over the shredded ham hock, croutons and toasted walnuts and drizzle over the cutney dressing. Top with cheddar shavings and enjoy.