Mixed salad with ham

    30 minutes

    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.

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    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.

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