Waitrose and Partners
Carrot & radish salad with eggs and green dressing

Carrot & radish salad with eggs and green dressing

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

Ingredients

  • 4 Essential Free Range White Eggs
  • 1 handful/s 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

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

This vegetarian dish is high in protein, thanks to the eggs and Greek yogurt – the perfect post-workout meal for muscle maintenance and growth.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,119kJ/ 269kcals

Fat

17g

Saturated Fat

3.8g

Carbohydrates

8.7g

Sugars

8g

Fibre

3.7g

Protein

18g

Salt

1.4g

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