Mixed salad with ham

If lamb's lettuce is not available, use 50 g rocket or watercress leaves, or a mixture of the two, to give this salad a distinctive peppery taste.

Lynn Lewis

Ingredients

Serves: 4 

  • 250 g smoked ham
  • 1 2⁄3 cups frozen peas
  • salt
  • 2 medium carrots
  • 2 small cucumbers
  • 1⁄2 cup drained pickled onions
  • 2 large tomatoes, cored and diced
  • 100 g lamb's lettuce
  • alfalfa or mung bean sprouts or mustard cress, for garnish
  • creamy dressing
  • 3 tablespoons mayonnaise
  • 2⁄3 cup Greek–style yoghurt
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • pinch of sugar
  • salt and freshly ground black pepper

Directions

Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

  1. Trim excess fat from ham; cut ham into small cubes. Cook peas in lightly salted boiling water for 5 minutes. Drain, reserving cooking liquid. Leave peas to cool.
  2. Coarsely grate carrots. Quarter cucumbers lengthwise, scoop out seeds with a small spoon and cut flesh into small pieces. Cut pickled onions in half. Place carrots, cucumbers, pickled onions, tomatoes and peas in a bowl.
  3. To make creamy dressing, whisk mayonnaise, yogurt, mustard, lemon juice, sugar and 3 tablespoons reserved cooking liquid in a bowl. Add salt and pepper to taste.
  4. Stir dressing into salad. Distribute among serving bowls. Add lamb's lettuce and alfalfa sprouts.

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