Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Ham and egg salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 eggshard-boiled
- 500g baby potato
- 200g green bean
- 200g frozen peasdefrosted
- 175g lean hamshredded
For the dressing
- juice ½ lemon
- 1tbsp wholegrain mustard
- 1tbsp honey
- crusty breadto serve (optional)
Nutrition: per serving
- kcal240low
- fat6glow
- saturates2g
- carbs29g
- sugars9g
- fibre5g
- protein17g
- salt1.6g
Method
step 1
Peel and quarter the eggs. Cook the potatoes in a large pan of boiling water for 8-10 mins or until tender. Tip in the beans for the final 3 mins, then add the peas for the final min. Drain all the veg, cool under cold running water, then drain really well.
step 2
For the dressing, mix the juice, mustard and honey together. Season, then pour over the veg. Fold through the ham and top with the eggs. Serve with bread, if you like.
