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.
VegetarianHigh in protein2 of your 5 a day
Serves2
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins
Ingredients
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
1/2 x 20g pack dill, finely chopped
2 tsp Bart Mediterranean Seasoning
1 tsp capers, rinsed and finely chopped
½ Essential Round Lettuce, trimmed and leaves separated
1/2 x 200g pack Essential Radishes, thinly sliced
1 large Essential Carrot, peeled
Method
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.
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.
