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Maxey Monday Salad
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225g (8oz) potatoes, boiled and diced 4 cooked sausages, sliced, or 100g (4oz) cooked meat, chopped 142ml (¼pt) natural yogurt freshly milled black pepper To garnish: tomatoes, parsley, chives |
Cook dried peas according to instructions. Drain and cool. Mix peas, potatoes and meat together in a shallow serving dish.
Season yogurt with the black pepper and pour yogurt over the salad.
Garnish with tomatoes, parsley and chives
| Serves 4 |
British Edible Pulse Association