LAYERED GARDEN SALAD

INGREDIENTS:

1/2 lettuce

250g (2 cups) frozen peas

2 hard boiled eggs

250g mushrooms

125g tasty cheese

1 cup mayonnaise

2 tablespoons sour cream

2 teaspoons mustard

1 tablespoon lemon juice

6 shallots

1 tomato

4 rashers chicken

2 tablespoons parsley, chopped

METHOD:

Shred lettuce coarsely, place in salad bowl.

Sprinkle uncooked frozen peas over lettuce, push eggs through sieve, combine with finely sliced mushrooms spread over peas, top with grated cheese.

Combine mayonnaise, sour cream, mustard, lemon juice and shallots, pour over cheese.

Cover, refrigerate several hours or overnight.

Chop chicken finely, fry in pan until crisp, drain.

Top with tomato wedges, chicken and parsley just before serving.