Preparation Time: 1 hour
Serves: 6-8
Ingredients
Salad
- Mixed lettuce
- 1 turnip
- 3 carrots
- 1 box of cherry tomatoes
- 20 pcs of french beans
- 20 pcs asparagus shoots
- 250g of ¼ inch-thick ham
- Spring onions
- 1 can of chickpeas
- 1 can of kidney beans
Dressing
- 400ml yoghurt
- ¼ finely chopped onions
- 1 can of peach in syrup
- ½ lemon
- Salt and pepper
Method
Salad
- Blanch the spring onions and separate into individual strips.
- Blanch the french beans and asparagus. Soak the blanched vegetables in cold water to retain the colour and crunchiness.
- Cut the turnip, carrots, french beans, asparagus and ham into approximately 7-8cm in length and approximately 1cm thick.
- Mix well, and then add herbs, salt and pepper. Pour in some water - up to about half the pot. Cook in low-medium fire.
- Tie the vegetables with the strip of spring onions into a bundle. Each bundle should have a mixture of all the cut items.
- Chop up the excess vegetables.
- Lay the lettuce around a large plate. Spread the chopped excess vegetables evenly onto the plate. Add the tomatoes and sprinkle the chickpeas and kidney beans randomly over the plate. Arrange the bundles of vegetables in a circle on the plate. At the centre of the circle put in pieces of the peaches.
Dressing
- Add the diced onions, ½ peach (diced), salt and pepper to the yoghurt.
- Squeeze in the lemon juice. Pour in approximately half the can of syrup (from the peach can).
- Stir the content.
- Add chopped parsley, if you have any.
- Serve the salad and yoghurt sauce separately.