This healthy salad is both colourful and full of nutritious ingredients. It's quick and easy to whip up for a mid-summer's lunch.
100 g baby cos lettuce leaves
10 grape tomatoes
1 small Lebanese or other small cucumber, chopped
2 slices ham off the bone, about 125 g, cut into thick strips
2 slices jarlsberg cheese, cut into thick strips
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon dijon mustard
1 teaspoon honey
Place the eggs in a small saucepan of cold water and bring to a boil over high heat. Reduce the heat to medium and gently boil, uncovered, for 7 minutes, stirring occasionally. Drain and cool under cold running water. Leave to cool, then peel and cut into quarters.
Place the lettuce leaves on a plate or plates and arrange the tomatoes, cucumber, egg, ham and cheese over the top.
Combine the mayonnaise, lemon juice, mustard and honey in a bowl. Season with salt and freshly ground black pepper and mix until well combined. Drizzle over the salad and serve immediately.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.