Creamy Mange-Tout & Beetroot Salad

A very pretty, fresh tasting dalad.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 300  g  mixed baby greens
• 1  teaspoon sugar
• 125  g mange-touts peas, blanched and refreshed
• 250  g white mushrooms, thickly sliced
• 4  cooked beetroots, chilled and sliced
• 2  tablespoons roasted sunflower seeds
• 12  black olives
• 1  hard-boiled egg, finely chopped

• YOGHURT VINAIGRETTE

• 125  ml plain yogurt
• 2  tablespoons  cream
• 1  tablespoon olive oil
• 1  tablespoon apple cider vinegar
• 1  teaspoon mustard powder
• 1  garlic clove, crushed
•  sea salt
•  fresh ground black pepper, to taste

Directions

1. Arrange salad leaves, sprinkle with sugar.
2. Then add remaining ingredients (except for sunflower seeds and egg) in a bowl.
3. Whisk vinaigrette ingredients.
4. Toss salad with dressing and sprinkle with hard boiled egg and sunflower seeds.
5. Toss gently just before serving.