Creamy Mange-Tout & Beetroot Salad - cooking recipe

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

Preparation

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