Big ham salad

Contains pork – recipe is for non-Muslims only
Peas and ham don’t just partner well in soup – try them together in a fresh, minty salad platter, great for a buffet party

Prep:20 mins
Cook:5 mins

Serves 4
Easy

Nutrition per serving

kcal 217
fat 5g
saturates 2g
carbs 23g
sugars 7g
fibre 4g
protein 20g
salt 1.8g

Ingredients

200g peas, defrosted
250g ham, shredded
2 Little Gem lettuces, leaves separated
bunch spring onions, sliced
300g cooked new potatoes, sliced
small bunch mint, roughly chopped
150ml natural yogurt
1 tsp sugar

Tip

Use up leftover yogurt: Italian marinade for 2
Mix 200ml yogurt with 1 crushed clove garlic, 2 tsp paprika, 1 tsp oregano, 1 tbsp lemon juice and season. Coat 250g cubed chicken or lamb and leave to marinate up to 24 hrs. Skewer meat and grill for 4-5 mins each side until cooked.

Method

Cook peas in boiling water for 1 min. Drain and rinse under cold water. Toss with ham, leaves, spring onions, potatoes and two-thirds of mint. Mix remaining mint with yogurt and sugar. Drizzle over salad.