Ham And Egg Salad - cooking recipe

Ingredients

4 tbsp olive oil
200 g baguette, thinly sliced
200 g frozen peas
150 g full-fat natural yogurt
200 ml creme fraiche
4-5 tbsp white balsamic vinegar
1/2 tsp sugar
1 tsp curry powder
1 sprig fresh flat-leaf parsley, finely chopped
300 g romaine lettuce, cut into strips
6 None hardboiled eggs, peeled and quartered
150 g cooked ham, cut into wide strips

Preparation

Preheat the oven to 400\u00b0F. Coat a baking sheet with 2 tbsp of the oil. Place bread slices in single layer on baking sheet. Drizzle with remaining 2 tbsp oil. Bake for 10 mins. Cool bread slices on a wire rack.
For the dressing, mix the yogurt and creme fraiche in a bowl. Stir in the vinegar, curry powder and sugar. Season with salt and black pepper. Reserve 1 tsp parsley for garnish. Stir in the remaining parsley.
Divide lettuce, peas, eggs and ham among serving plates. Spoon the dressing over the top. Sprinkle with the reserved parsley. Serve with the bread slices.