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A great light lunchtime salad that uses everyday ingredients in a new and interesting way
Nutrition: per serving
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.