Ham and Potato Salad with Carrot and Beetroot Salad

These two salads are a terrific combination and together they make a delicious light meal when served with slices of good bread.

For five people (quantities for ten are given below)

10 slices of rye bread
butter, to serve
For the Ham and Potato salad:
1½ kg salad potatoes
80g (about 3) spring onions, cleaned and sliced into small rounds
150g fresh mint, stems removed and leaves roughly chopped
80g fresh chives, roughly chopped
black pepper
200g ham, sliced
100g plain yoghurt
120g mayonnaise
juice of ½ medium-sized lemon (about 2 tbsp)
For the Carrot and Beetroot Salad:
160g carrot, grated
160g raw beetroot, grated
50g mixed pumpkin and sunflower seeds
100g raisins
50ml olive oil
1½ -2 tsp soya sauce
50ml apple juice
2 tsp lemon juice

Method

1. First make the potato salad. Boil the potatoes until tender, then cool them immediately under cold running water. When cool, drain the potatoes and remove the skins if wished.
2. Slice the potatoes and put them into a large bowl. Add the chopped chives, spring onions, mint and black pepper to taste.
3. Chop the ham into squares and add them to the potatoes. Mix yoghurt, mayonnaise and lemon juice together and add this mixture to the potatoes, tossing gently to mix.
4. Now make the carrot & beetroot salad. First grate the carrots and beetroot and mix them evenly together.
5. Toss the seeds in soya sauce then add them with the raisins to the grated carrots and beetroot. Whisk or beat together the apple juice, olive oil, lemon juice. Season with salt and pepper and stir this through the salad.
6. Serve a portion of each salad with 2 slices of rye bread and butter.

Each serving provides:
Kcal: 647
Protein:19.2g
Fat: 251g (of which saturated fat: 4.7g )
Carbohydrate: 77.4g (of which sugars: 20.3g)
Fibre: 6.9g

Nutrition Points:

a) The carrot and beetroot salad is high in vitamin A and in vitamin C.
b) This recipe is low in both saturated fat and salt.

Serving Suggestions:

a) Instead of ham, use cooked chicken or salmon.
b) Instead of ham, chopped boiled eggs or sliced cheese (or both) would be a delicious vegetarian option.
c) Pitta breads, sliced baguette or other kinds of bread can be used instead of rye bread.

For 10 people

20 slices of rye bread
butter, to serve
For the Ham Potato salad
3kg salad potatoes
160g (about 6) spring onions, cleaned and sliced into small rounds
300g fresh mint, stems removed and leaves roughly chopped
160g fresh chives, roughly chopped
black pepper
400g ham, sliced
200g plain yoghurt
240g mayonnaise
juice of 1 medium-sized lemon (about 4 tbsp)
For the Carrot and Beetroot Salad
360g carrot, grated
360g raw beetroot, grated
100g mixed pumpkin and sunflower seeds
200g raisins
100ml olive oil
1 tbsp -1 tbsp + 1 tsp soya sauce
100ml apple juice
1 tbsp + 1 tsp lemon juice

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