Ingredients
30g frozen peas
60g beetroot
1/2 spring onions, thinly sliced
1 tsp Greek or low-fat plain yogurt
1/2 tsp horseradish sauce
rocket or watercress leaves
30g wafer-thin sliced turkey
Preparation
Pour boiling water over the peas and leave for 2 mins, then drain well. Chop the beetroot into cubes.
Tip the peas, beetroot and spring onions into a bowl and mix well. Mix the yogurt and horseradish, then add about 1 tsp boiling water to make a pouring sauce.
Pile the rocket or watercress into bowls, then spoon over the beetroot mix. Thinly drizzle the dressing over the salad and top with turkey.
