Summer salad bowl

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1. Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
2. meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
3. To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.

Make it veggie

Replace the ham with a few sliced red peppers or artichokes from a jar.

Per serving

308 kcalories, protein 18g, carbohydrate 23g, fat 17 g, saturated fat 4g, fibre 2g, sugar 4g, salt 1.33 g

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Ingredients

• 500g pack new potatoes , halved if large
• 4 eggs
• 250g pack small mushrooms , sliced
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 small garlic clove , crushed (or squeeze garlic paste)
• 2 Little Gem lettuces , leaves separated
• 4 slices thick ham , torn into bite-size pieces

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Super healthy

Ingredients

• 500g pack new potatoes , halved if large
• 4 eggs
• 250g pack small mushrooms , sliced
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 small garlic clove , crushed (or squeeze garlic paste)
• 2 Little Gem lettuces , leaves separated
• 4 slices thick ham , torn into bite-size pieces

Per serving

308 kcalories, protein 18g, carbohydrate 23g, fat 17 g, saturated fat 4g, fibre 2g, sugar 4g, salt 1.33 g

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