Creamy Mange-Tout & Beetroot Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A very pretty, fresh tasting dalad. Ingredients:
300 g mixed baby greens |
1 teaspoon sugar |
125 g mange-touts peas, blanched and refreshed |
250 g white mushrooms, thickly sliced |
4 cooked beetroots, chilled and sliced |
2 tablespoons roasted sunflower seeds |
12 black olives |
1 hard-boiled egg, finely chopped |
125 ml plain yogurt |
2 tablespoons cream |
1 tablespoon olive oil |
1 tablespoon apple cider vinegar |
1 teaspoon mustard powder |
1 garlic clove, crushed |
sea salt |
fresh ground black pepper, to taste |
Directions:
1. Arrange salad leaves, sprinkle with sugar.
2. Then add remaining ingredients (except for sunflower seeds and egg) in a bowl.
3. Whisk vinaigrette ingredients.
4. Toss salad with dressing and sprinkle with hard boiled egg and sunflower seeds.
5. Toss gently just before serving.
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