- 100g frozen pea
- 175g beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp Greek yogurt
- 2 tsp horseradish sauce
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- half iceberg lettuce, shredded
- 100g wafer-thin sliced ham
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.
TipMake different versions of this salad by replacing the ham with any of the following: flaked smoked mackerel, peeled prawns, salami or chopped camembert.