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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
This vegetarian dish is high in protein, thanks to the eggs and Greek yogurt – the perfect post-workout meal for muscle maintenance and growth.
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 |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
