Green salad with boiled eggs.

This is an easy plate for lunch or a quick dinner. Leaves, cucumber and tomato are topped with hard-boiled eggs and a dressing made from things most kitchens already have. The eggs are boiled until firm all the way through.

Use eggs within their date and keep them refrigerated.

Ingredients

• 4 eggs
• 100 g mixed salad leaves
• 1 cucumber, sliced
• 150 g cherry tomatoes, halved
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1 pinch ground black pepper

Method

1. Bring a pan of water to a gentle boil. Lower in the eggs with a spoon and boil for 10 minutes.
2. Move the eggs to a bowl of cold water and leave for 5 minutes. Peel and cut each one in half.
3. Whisk the olive oil, lemon juice, mustard, salt and pepper in a small bowl or shake them in a jar.
4. Wash the leaves, dry them well and put them in a large bowl with the cucumber and tomatoes.
5. Add half the dressing and toss gently.
6. Divide between two plates, top with the eggs and spoon over the remaining dressing.

Tips

• Dry leaves hold dressing better. Spin them or pat them with a clean cloth.
• Lime juice works in place of lemon.
• Boil the eggs a day ahead if you like. Keep them unpeeled in the refrigerator.