2 x free-range eggs, room temperature
olive oil spray
20 g thinly sliced prosciutto
1 baby gem lettuce, ends trimmed, leaves separated, washed, dried
40 g cherry bocconcini, quartered
125 g cherry tomatoes, halved
1 Lebanese cucumber, peeled into ribbons
½ mango, flesh thinly sliced
2 tsp balsamic vinegar
1 tsp wholegrain mustard
freshly ground black pepper
2 x 60 g wholemeal sourdough rolls
- Bring a saucepan of water to the boil over high heat. Add eggs and reduce heat to medium. Cook, partially covered, for 4 minutes. Drain well, rinsing eggs under cold water. Peel eggs and set aside.
- Spray a non-stick frying pan with oil and heat over medium. Add prosciutto and cook for 2-3 minutes, turning occasionally, or until golden brown. Set aside to cool. Break into pieces.
- Put the lettuce, bocconcini, tomatoes and cucumber in a large bowl. Toss to combine. Add mango and toss gently. Divide between serving plates.
- Cut the eggs into halves and divide between salads. Whisk vinegar, mustard and pepper together. Drizzle over salad and serve with rolls.