25 mins
Not Too Tricky
serves 4
About the recipe
This bright and beautiful salad is a great way to pack more veg into dinner times, and what’s brilliant about this recipe is you can swap out the veg for whatever’s in season. The quick blue cheese dressing brings it all together for a brilliant summer salad that’s high in protein.
Ingredients
4 large free-range eggs
2 thick slices of seeded wholemeal bread
olive oil
2 little gem lettuce
200g radishes
red wine vinegar
2 carrots
½ a bunch of fresh chives (10g)
50g mild blue cheese
2 tablespoons natural yoghurt
Top Tip
Use up any remaining blue cheese in a burger for a next-level barbecue combo, or crumble it over your favourite pasta for bonus flavour.
Method
- Boil the eggs in boiling salted water for 10 minutes, then refresh under cold running water until cool enough to handle. Peel the eggs, then slice and set aside.
- Chop the bread into cubes and fry in a medium non-stick frying pan with 1 tablespoon of olive oil for 5 minutes, or until golden and crisp.
- Trim and finely shred the gem lettuce. Finely slice the radishes and place in a bowl with a pinch of sea salt and 1 teaspoon of red wine vinegar, scrunch together and leave to lightly pickle. Peel and coarsely grate the carrots.
- Roughly chop most of the chives and place into a blender. Crumble in most of the blue cheese, add 1 tablespoon of red wine vinegar and the yoghurt, then blitz until smooth (or finely chop the chives and shake up in a jam jar), loosening with a splash of water, if needed. Taste and season to perfection.
- Now for the fun part – let’s build it! Arrange all the ingredients in stripes across a serving platter. Drizzle the dressing over the top, break over the remaining blue cheese, and finish with a scattering of finely chopped chives.
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