Ham & beetroot salad bowl

10-30 minutes 2 servings 200 kcal or less al fresco beetroot frozen pea frozen peas greek yogurt ham horseradish iceberg lettuce iceberg lettuces mains packed lunch quick spring onion spring onions

N/A

Source

Ingredients

100g frozen pea

175g beetroot

2 spring onions , thinly sliced

2 tbsp Greek yogurt

2 tsp horseradish sauce

half iceberg lettuce , shredded

100g wafer-thin sliced ham

Method

Pour boiling water over the peas and leave for 2 mins, then drain well. Chop the beetroot into cubes.

Tip the peas, beetroot and spring onions into a bowl and mix well. Mix the yogurt and horseradish, then add about 1 tbsp boiling water to make a pouring sauce.

Pile the lettuce into bowls, then spoon over the beetroot mix. Thinly drizzle the dressing over the salad and top with ham.