Chef’s Salad

This is my go-to, anytime, chuck it all in delicious salad.

  • 2 eggs
  • Choose two from:
  •       50g lean ham, torn into strips
  •       50gs of chicken torn to chunks
  •       50gs of rare roast beef / steak
  • Or if you want to push the boat out go for two of the above.
  • 100g or so of you favourite salad leaves – how about pea shoots, rocket and baby spinach?
  • Half an avocado (as a treat…) chopped into chunks
  • 100g cherry tomatoes, halved
  • a few mushrooms, sliced
  • a couple of inches of cucumber - cubed
  • cauliflower-pizza base croutons – if you make some a batch of cauliflower rice for the week it’s useful at times like this.  Otherwise just virtually dry fry some chunks of wholegrain bread or roast them in a lightly oiled tray.
  • dressing of your choice (see the Fast section)

Combine everything in a big salad bowl, dress and toss well.  And of course anything goes – radishes, pomegranate seeds, celery, carrot, red pepper, spring onion.  If you’re Spanish then some sweet corn kernels and a couple of spears of white asparagus.  Or to take a different tack, just strip it down and focus on the steak.  Griddle a couple of small steaks.  Let them rest and slice them.  Then make a salad of baby spinach, ½ avocado, mushrooms and red peppers.  Toss it well in a garlic vinaigrette.  Serve between two plates and lay the steak on top.