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


  • 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


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.


  1. 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.

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