Egg and lettuce salad

• eggs↗4
• juice ½ lemon
• olive oil↗3 tbsp tbsp
• capers tbsp
• spring onions↗2

  finely sliced

• Lollo Rosso lettuce↗
• Baby Gem lettuce↗

Step-by-step instructions

1. 1

   Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.

2. 2

   Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.