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.

    Be the first to make this!

    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

    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 8 collections