Ham & beetroot salad bowl

Nutrition:Per Serving

Kcal 166

Fat 4g

Saturates 2g

Carbs 17g

Sugars 13g

Fibre 5g

Protein 16g

Salt 1.92g

Ingredients

For the stew

Method

STEP 1

Pour boiling water over the peas and leave for 2 mins, then drain well. Chop the beetroot into cubes.
STEP 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.
STEP 3

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