Creamy Mange-Tout & Beetroot Salad

• 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

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

mixed baby greens, sugar, mangetouts peas, white mushrooms, beetroots, sunflower seeds, black olives, egg, yoghurt, yogurt, cream, olive oil, apple cider vinegar, mustard powder, garlic, salt, fresh ground black pepper

Taken from www.food.com/recipe/creamy-mange-tout-beetroot-salad-12118 (may not work)