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Nutrition: per serving

  • kcal217
  • fat5g
    low
  • saturates2g
  • carbs23g
  • sugars7g
  • fibre4g
  • protein20g
  • salt1.8g
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Method

  • step 1

    Cook peas in boiling water for 1 min. Drain and rinse under cold water. Toss with ham, leaves, spring onions, potatoes and two-thirds of mint. Mix remaining mint with yogurt and sugar. Drizzle over salad.

RECIPE TIPS
USE UP LEFTOVER YOGURT: ITALIAN MARINADE FOR 2

Mix 200ml yogurt with 1 crushed clove garlic, 2 tsp paprika, 1 tsp oregano, 1 tbsp lemon juice and season. Coat 250g cubed chicken or lamb and leave to marinate up to 24 hrs. Skewer meat and grill for 4-5 mins each side until cooked.

Recipe from Good Food magazine, January 2011

Authors

Good Food team
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A star rating of 4.3 out of 5.6 ratings
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