Ham And Egg Salad

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

olive oil, baguette, frozen peas, fullfat natural yogurt, crueme fraueeche, white balsamic vinegar, sugar, curry powder, parsley, romaine lettuce, eggs, ham

Taken from recipes-plus.com/api/v2.0/recipes/19974 (may not work)