Curried Mushroom Salad

450 g/1 lb button mushrooms, wiped and
trimmed
1/2 cucumber, peeled
225 g/8 oz cooked lean ham
300 ml/1/2 pint plain low-fat yogurt
2 teaspoons curry paste
4 teaspoons lemon juice
salt
freshly ground black pepper

Cut the larger mushrooms into quarters. Dice the cucumber and cut the ham into bite-sized pieces.

Stir the mushrooms, ham and cucumber together in a bowl. Mix the yogurt, curry paste and lemon juice together. Chill both mixtures for 1 hour.

Combine the mushroom and yogurt mixtures together, adding salt and pepper to taste. Chill for a further hour before serving.

SERVES 4