Light chef salad with turkey, ham, egg and emmental

Ingredients

For 1 serving

• Iceberg lettuce120 g
• Sliced turkey breast60 g
• Cooked ham40 g
• Eggs1
• Emmental20 g
• Tomatoes120 g
• Cucumber80 g
• Croutons30 g
• Greek yogurt 2%40 g
• Mustard1 teaspoon
• Extra virgin olive oil5 g

Contains: gluten, lactose, eggs, mustard,

Method

1. Bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 8 minutes, until hard-boiled; cool it in cold water, peel and cut into wedges.
2. Meanwhile, wash and shred the iceberg lettuce; wash the tomatoes and cucumber and cut them into wedges and rounds.
3. Cut the sliced turkey, ham and Emmental into strips.
4. Mix the Greek yoghurt with the mustard and oil until the dressing is smooth.
5. Build the salad with the lettuce, vegetables, meats, cheese and egg, dress it and add the croutons at the last moment so they stay crunchy.