- 2 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 large cooked beetroot, finely chopped
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 tbsp fat-free Greek yogurt
- 1 tbsp mayonnaise
- 2 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 cornichons, finely chopped
- 1 tbsp chopped dill, plus extra to serve
- 2 slices wholemeal bread
- ½ tbsp mixed seeds
- spinach and rocket salad, to serve (optional)
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Bring a large pan of water to the boil, add the eggs and gently simmer for 8 mins. Remove from the pan with a slotted spoon and transfer to a bowl of cold water to cool down.
Peel the eggs and finely chop. Put in a mixing bowl with the beetroot, yogurt and mayo. Stir together with a fork until well combined. Fold through the spring onions, cornichons and dill, and season.
Toast the bread, top with the beetroot and egg salad and finish with the seeds and extra dill. Serve with salad, if you like.