Ham, beetroot salad bowl

Ingredients

• 100g frozen peas
• 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

1. Pour boiling water over the peas and leave for 2 mins, then drain well. Chop the beetroot into cubes.
2. 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.
3. Pile the lettuce into bowls, then spoon over the beetroot mix. Thinly drizzle the dressing over the salad and top with ham.

Share and Enjoy

The post Ham, beetroot salad bowl appeared first on The Rwandan Cook.