- 6-8 quail eggs or 2 chicken eggs
- 200g fresh asparagus
- 1 small cucumber, roughly grated
- 250ml Greek yoghurt
- 2 cloves garlic, chopped
- juice of 1 lemon
- 30 g mint, chopped
- salt and freshly ground black pepper
- 125g streaky bacon, chopped
- 6 slices of day-old sour dough bread, broken into pieces or cubed
- 2 handfuls young rocket, watercress and other soft leaves
- 1 grilled chicken, flaked from the bone
1. Bring the eggs to the boil in a small saucepan of water; boil the quail eggs for 11⁄2 minutes and the chicken eggs for 3-4 minutes. Immerse them in cold water and shell the eggs once cold.
2. Steam the asparagus until just cooked; this takes only a minute or two. Allow it to cool.
3. Mix the cucumber with the yoghurt, lemon juice, garlic and mint, and season with salt and black pepper.
4. Heat the bacon in a small frying pan and fry until crispy and golden brown. Then drain on kitchen paper, retaining the rendered fat.
5. Add the bread to the fat in the pan and fry until golden brown.
6. Place the lettuce on a pretty platter and sprinkle with bacon and croûtons. Dish the pulled chicken and asparagus onto the salad and drizzle the dressing over it. Halve the eggs carefully and add to the salad. Finally, season with salt and black pepper and serve.