Ham And Egg Salad

Name: Ham And Egg Salad
Ingredients: 4 tbsp olive oil; 200 g baguette, thinly sliced; 200 g frozen peas; 150 g full-fat natural yogurt; 200 ml creme fraiche; 4-5 tbsp white balsamic vinegar; 1/2 tsp sugar; 1 tsp curry powder; 1 sprig fresh flat-leaf parsley, finely chopped; 300 g romaine lettuce, cut into strips; 6 None hardboiled eggs, peeled and quartered; 150 g cooked ham, cut into wide strips

12 ingredients

3 steps

Ingredients

4 tbsp olive oil
200 g baguette, thinly sliced
200 g frozen peas
150 g full-fat natural yogurt
200 ml creme fraiche
4-5 tbsp white balsamic vinegar
1/2 tsp sugar
1 tsp curry powder
1 sprig fresh flat-leaf parsley, finely chopped
300 g romaine lettuce, cut into strips
6 None hardboiled eggs, peeled and quartered
150 g cooked ham, cut into wide strips

Directions

1

Preheat the oven to 400°F. Coat a baking sheet with 2 tbsp of the oil. Place bread slices in single layer on baking sheet. Drizzle with remaining 2 tbsp oil. Bake for 10 mins. Cool bread slices on a wire rack.
2

For the dressing, mix the yogurt and creme fraiche in a bowl. Stir in the vinegar, curry powder and sugar. Season with salt and black pepper. Reserve 1 tsp parsley for garnish. Stir in the remaining parsley.
3

Divide lettuce, peas, eggs and ham among serving plates. Spoon the dressing over the top. Sprinkle with the reserved parsley. Serve with the bread slices.