150 g/5 oz piece of cooked beef
or shoulder ham
150 g/5 oz cooked potatoes
125 g/4 oz cooked beetroot
1/2 red pepper
1/2 sweet apple
1 tablespoon white wine
1 small tub creme fraiche
4 small gherkins
2 hardboiled eggs
1 tablespoon finely chopped
1 tablespoon finely chopped dill
salt and freshly ground pepper
Preparation. Cut the meat, potatoes, beetroot, pepper and apple into small cubes. Mix everything together in a large bowl with the wine vinegar and creme fraiche.
• Thinly slice the gherkins and eggs and add to the salad along with the herbs.
• Add seasoning to taste.
To serve: arrange the salad on a bed of lettuce.
Contains per serving: 1198 kJ/288 kcal.
18 g protein, 19 g fat, 11 g carbohydrate
* Garnish the salad with small cocktail onions, gherkins and egg.
* Substitute the meat for 150 g/ 5 oz prawns. Season the salad with cayenne instead of ground pepper and serve on 75 g/3 oz rucola.