Big ham salad
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
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
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.
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