Big ham salad
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 5 mins
A star rating of 4.3 out of 5.6 ratingsRate
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Peas and ham don't just partner well in soup - try them together in a fresh, minty salad platter, great for a buffet party
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
200g pea
defrosted
-
250g ham
shredded
-
2 Little Gem lettuces
leaves separated
-
bunch spring onions
sliced
-
300g cooked new potato
sliced
-
small bunch mint
roughly chopped
-
150ml natural yogurt
-
1 tsp sugar
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Nutrition: per serving
-
kcal217
-
fat5g
low
-
saturates2g
-
carbs23g
-
sugars7g
-
fibre4g
-
protein20g
-
salt1.8g
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Method
-
step 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.
RECIPE TIPS
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.
Recipe from Good Food magazine, January 2011
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A star rating of 4.3 out of 5.6 ratings
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