Tuna Cobb salad with lemon dressing

1. Place the eggs in a saucepan, cover with cold water and bring to the boil. Turn down to simmer and cook for 7 minutes, then drain and rinse under cold water to cool.

2.Meanwhile, toss the lettuce with 5-8 sprays of the lemon dressing. Divide between 2 plates.

3. Halve the Jarlsberg slices and cut into strips. Peel and slice the eggs. Arrange the egg, cheese, tuna, radishes, cucumber and sprouts (or cress) on top of the salad leaves in sections.

4. Spray over plenty more lemon dressing and grind over a little black pepper before serving.

Cook’s tip The beauty of a Cobb salad is that you can adapt the vegetables to what’s in your fridge. Avocado, tomato or steamed broccoli would all work well here too.