Carrot & radish salad with eggs and green dressing

Name: Carrot & radish salad with eggs and green dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 4 Essential Free Range White Eggs; 1 handful ice cubes; 50 g Essential Fat Free Greek Style Yogurt; 1 tbsp Essential Olive Oil; 1 unwaxed lemon, zest and juice; 20 g pack dill, finely chopped; 2 tsp Med Seasoning; 1 tsp capers, rinsed and finely chopped; ½ Essential Round Lettuce, trimmed and leaves separated; 200 g pack Essential Radishes, thinly sliced; 1 large Essential Carrot, peeled

With its combo of crunch, creaminess and perfectly cooked eggs, this salad is a feelgood way to end the day. Larger appetites could add croutons made from day-old bread, scattered over before adding the dressing.

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VegetarianHigh protein2 of your 5 a day

Serves2
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

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4 Essential Free Range White Eggs
1 handful ice cubes
50g Essential Fat Free Greek Style Yogurt
1 tbsp Essential Olive Oil
1 unwaxed lemon, zest and juice
½ x 20g pack dill, finely chopped
2 tsp Med Seasoning
1 tsp capers, rinsed and finely chopped
½ Essential Round Lettuce, trimmed and leaves separated
½ x 200g pack Essential Radishes, thinly sliced
1 large Essential Carrot, peeled

Bring a small pan of water to the boil and gently add the eggs. Set a timer to 6 minutes. Place some ice cubes into a bowl of cold water, ready for later. Meanwhile, for the dressing. Whisk together the yogurt, oil, lemon zest and juice, dill, Mediterranean seasoning and capers in a bowl. Season and set aside.
After 6 minutes, transfer the eggs to the iced water and leave to chill for a few minutes. Divide the lettuce leaves between 2 plates, drizzle with some of the dressing, then scatter with the radishes. Use a peeler to shave the carrot into ribbons and mound these on top.
Remove the eggs from the water, peel and cut in half. Add 4 halves to each salad, drizzle with a little more dressing, season and serve.