Roast beef, beetroot and potato salad

1 Boil or steam new potatoes for 10 minutes or until tender then rinse under cold running water. Drain and leave to cool slightly.

2 Arrange torn lettuce on a large serving platter with cabbage, snow peas and cucumber. Top salad vegetables with cooked potatoes, beetroot and rare roast beef.

3 To make dressing, mix sour cream and horseradish cream with 1 tablespoon water in a small bowl.

4 Top salad with dressing, season with black pepper and serve.