Cooked ham with yogurt potato, pea and carrot salad

Ingredients

For 1 serving

• Cooked ham90 g
• Potatoes180 g
• Peas80 g
• Carrots80 g
• Nonfat Greek yogurt70 g
• Mustard1 teaspoon
• Pickled gherkins20 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: lactose, mustard,

In season: April – July

Method

1. Bring a small pan of salted water to the boil; peel the potatoes and carrots and cut them into dice of about 1 cm.
2. Boil them for 10 minutes, then add the peas and cook for another 5 minutes, until the potatoes are tender but not falling apart; drain and spread the vegetables on a plate to cool.
3. Meanwhile mix the Greek yoghurt with the mustard, oil, salt and pepper; dice the gherkins.
4. Once the vegetables are cold, fold them gently into the gherkins and the dressing.
5. Serve the salad with the rolled-up ham.