4x lunch salads

Salad with cheese and eggs

Salad with cheese and eggs

– mixed salad leaves
– 50 g grated cheese
– 3 hard-boiled eggs
– 2 tbsp yoghurt
– 2 tbsp mayonnaise
– ½ tsp fine mustard
– ½ tbsp lemon juice
– freshly ground salt and pepper
– chopped chives

Peel and slice the eggs. Mix these with the grated cheese in a bowl. Stir together a dressing of yoghurt, mayonnaise, mustard and lemon juice. Season with a little salt and pepper. Pour the dressing carefully into the cheese and eggs and then sprinkle some chopped chives over the top. You can serve this salad with baguette, pieces of toast or rye bread.

Stuffed avocado salad

Stuffed avocado salad

– rocket
– 3 ripe avocados
– 4 tomatoes
– 12 stuffed olives
– 100 g cheese
– 5 tbsp olive oil
– 3 tbsp lemon juice
– 1 punnet of raspberries
– 2 tbsp white wine vinegar
– 1 tbsp mustard
– ½ clove of garlic
– ¼ tsp curry powder
– freshly ground salt and pepper

Cut a cross in the tomatoes and submerge them briefly in some boiling water. Then carefully remove the skins, cut them into quarters, scoop out the seeds and dice the flesh. Cut the cheese into cubes and slice the olives. Add everything to a bowl. 

Cut the avocados in half, remove the stones and spoon the flesh out of the skins. Cut the avocado flesh into cubes and sprinkle these and the insides of the avocado skins with a little lemon juice, to stop them turning brown. Stir the avocado cubes into the rest of the ingredients. Make a dressing of vinegar, olive oil, crushed garlic, curry powder, mustard and a pinch of salt and pepper. Stir the sauce through the salad. Now spoon the salad into the avocado halves and arrange these on a bed of rocket in a dish. Garnish with some whole raspberries.

Salad with fried bacon

Fried bacon salad

– mixed salad leaves
– 1 pepper
– 1 avocado
– 4 eggs
– 6 rashers of bacon

For the dressing:
– 2 tbsp olive oil
– 2 tbsp full-fat yoghurt
– 1 clove garlic
– 1 tbsp fresh chives
– salt and pepper

Boil the eggs for 5 minutes in a pan of water. In the meantime, carefully fry the rashers of bacon in a frying pan over a low heat. Wash the salad and put it in a big bowl. Wash the pepper, remove the core and seeds and dice it. Cut the avocado in half and remove the stone. Slice the avocado while still in its skin and then remove these using a spoon. Peel the eggs and slice them. Scatter them on top of the salad along with the avocado and pepper.

Combine the ingredients for the dressing in a bowl and pour this over the salad. Arrange the rashers of bacon on top and sprinkle some chives over everything to finish.

Goat’s cheese salad with lamb’s lettuce

Goat's cheese salad

– 200 g washed lamb’s lettuce
– 300 g semi-firm goat’s cheese
– 250 g washed green grapes
– 1 cucumber, sliced
– 1 handful of chopped walnuts
– 5 tbsp olive oil
– 1 tsp mustard
– 1 ½ tbsp apple cider vinegar
– 1 ½ tsp lemon juice
– ½ tsp sugar
– ½ tsp salt

This salad is so easy to make. Add the lamb’s lettuce to a large bowl and toss this with the grapes, cucumber, walnuts and goat’s cheese. Make the vinaigrette in a bowl: stir together lemon juice, olive oil, vinegar, sugar, mustard and salt. Mix the vinaigrette through the salad and the dish is ready to serve.