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Tuna Cobb salad with lemon dressing
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2 British Blacktail Large Free Range Eggs
1 head cos lettuce, roughly chopped
Heinz Zesty Lemon Salad Spray
4 Jarlsberg cheese slices
145g can John West Tuna Chunks In Spring Water, drained
100g radishes, trimmed and sliced
100g cucumber, sliced
60g pack super sprouts (or salad cress)
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.
Typical values per serving:
This recipe was first published in June 2020.