Ingredients
- 1 large egg
- 1 slice wholemeal bread
- 50 g low-fat plain yoghurt
- ½ garlic clove, crushed
- 1 teaspoon Dijon mustard
- Lemon juice, to taste
- 1 teaspoon chopped fresh dill
- 1 large handful cos lettuce leaves, chopped
- 1 small handful baby spinach leaves
- ¼ small red onion, finely sliced
- 10 g parmesan cheese, grated
How to Make It
- Place the egg in a saucepan and fill with cold water until it covers the egg by 2 cm. Bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 5–6 minutes.
- Remove the egg with a slotted spoon and place in a bowl of iced water. Leave for 1 minute. Gently tap the egg on the bench to crack the shell and peel. Cut into halves.
- Toast the bread to your liking. Cut into small squares.
- Whisk the yoghurt, garlic, mustard, lemon juice and dill together in a small bowl.
- To serve, place the lettuce, spinach and half of the croutons and half of the yoghurt dressing in a serving bowl and toss gently to combine. Top with the onion, egg halves and remaining croutons. Drizzle over the remaining dressing and sprinkle with the parmesan.
