Ham & beetroot salad bowl

Pour boiling water over 100g frozen peas, leave for 2 mins, then drain well and add 175g cooked chopped beetroot and 2 sliced spring

onions. Mix 2 tbsp yogurt and 2 tsp horseradish sauce with about 1 tbsp boiling water to make a pouring sauce. Pile shredded iceberg

lettuce into two serving bowls. Spoon the beetroot mix and dressing on top then add a generous helping of wafer thin ham. Serves 2.