1/2 LETTUCE
250G (2 CUPS) FROZEN PEAS
2 HARD BOILED EGGS
250G MUSHROOMS
125G TASTY CHEESE
250ML (1 CUP) MAYONNAISE
2 TABLESPOONS SOUR CREAM
2 TEASPOONS FRENCH MUSTARD
1 TABLESPOON LEMON JUICE
6 SPRING ONIONS SLICED
1 TOMATO
4 RASHERS BACON
2 TABLESPOONS CHOPPED PARSLEY
SHRED LETTUCE COARSELY, PLACE IN SALAD BOWL. SPRINKLE UNCOOKED FROZEN PEAS OVER LETTUCE. PUSH EGGS THROUGH SIEVE, COMBINE WITH FINELY SLICED MUSHROOMS AND SPREAD OVER PEAS. TOP WITH GRATED CHEESE. COMBINE MAYO, SOUR CREAM, MUSTARD, LEMON JUICE AND SPRING ONIONS. POUR OVER THE CHEESE. COVER, REFRIGERATE SEVERAL HOURS OR OVERNIGHT. CHOP BACON FINELY, FRY IN PAN UNTIL CRISP, DRAIN. TOP WITH TOMATO WEDGES BACON AND PARSELY JUST BEFORE SERVING.
SERVES 6 TO 8.
Cooks note. Life is too short to push eggs thru a sieve. I just mash em. I also use chopped bacon or bacon bits (they are good for any vegetarians cos they aren't real bacon). I put the bacon and tomato and parsley on at the time of making and put it in the fridge overnight. Then it is ready to serve or take out and has been pre made and tastes better for it.
