Chicken and Egg Salad

Ingredients

• 1 small romanesco florets
• 1 handful watercress
• 1 Red Onion
• 2 Avocados
• 2 tbsp lemon juice
• 400 g smoked chicken breast fillet
• 6 Eggs
• 4 slices white bread
• 5 tbsp olive oil
• 2 tsp medium‑spicy mustard
• 4 tbsp apple cider vinegar
• Salt
• Pepper
• sugar

Instructions

1. 1.

   Wash and dry the romanesco and watercress; trim if needed. Peel the onion, quarter lengthwise, and slice into strips. Halve the avocados, remove the pit, peel, and cut into wedges. Drizzle with lemon juice. Slice the chicken breast into strips. Combine all ingredients in a bowl.

2. 2.

   Boil the eggs for about 6 minutes until soft‑set; cool them under cold water and let rest.

3. 3.

   Tear the white bread into coarse pieces. Fry in 3 tbsp oil until crisp, remove, and allow to cool.

4. 4.

   Whisk together the remaining olive oil, mustard, vinegar, salt, pepper, and sugar; taste and adjust. Peel the eggs and add them with the bread cubes to the salad. Sprinkle extra pepper over the chicken and egg salad and serve with the dressing.