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.
250 g smoked ham
1 2⁄3 cups frozen peas
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
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
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.
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.
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.
Stir dressing into salad. Distribute among serving bowls. Add lamb's lettuce and alfalfa sprouts.