EGG & SPROUT SALAD

PREP + COOK TIME 15 MINUTES SERVES 2

Place 4 room-temperature eggs in a small saucepan, then cover with cold water; bring to the boil over medium heat. Boil for 4 minutes for slightly gooey eggs (start timing from boiling point). Drain; cool under cold water. Peel eggs. Place leaves from 2 witlof and ½ radicchio on a platter with 1 thinly sliced celery heart (including the leaves), 1 cup crunchy sprouts combo and 1 large (180g) shaved carrot. Top salad with torn eggs. Combine 2 tablespoons each olive oil and lemon juice, 1 teaspoon honey and 1 crushed clove garlic in a screw-top jar; shake well.

Season to taste. Drizzle over salad.