Egg, Shrimp, and Strawberry Salad

Ingredients

• 3 eggs
• 100 g lamb's lettuce
• 300 g small cucumber (1 small cucumber)
• 1 bunch radishes
• 0.5 bunch spring onions
• 100 g strawberries (or other seasonal fruit)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Honey
• Salt
• Pepper
• dried Thyme
• 130 g sheep cheese (45% fat in the product)
• 100 g shrimp (pre-cooked; from the fridge)
• 2 slices whole-grain bread

Instructions

1. 1.

   Cook eggs in boiling water for about 6 minutes and let them cool.

2. 2.

   Meanwhile, clean, wash, and dry lamb's lettuce. Peel, wash, and slice cucumber, radishes, and spring onions. Clean, wash, and dice strawberries finely.

3. 3.

   Whisk olive oil with vinegar and honey, then mix with strawberries. Season with salt, pepper, and thyme.

4. 4.

   Peel eggs and cut them in half. Crumble sheep cheese. Toss salad with cucumber, radish slices, and spring onions; top with shrimp and sheep cheese. Place egg halves on the salad, drizzle with dressing, and serve with bread.