Speedy chef’s salad

Contains pork – recipe is for non-Muslims only
An impressive salad that’s a meal in itself

  • Prep:10 mins
    Cook:8 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 329
  • fat 17g
  • saturates 3.9g
  • carbs 24g
  • sugars 4.7g
  • fibre 2.8g
  • protein 19g
  • salt 2.59g


  • 4 eggs
  • 140g pack ham, torn into strips
  • 150g pack mixed salad leaves
  • 250g pack cherry tomatoes, halved
  • handful mushrooms, sliced
  • 4 slices ciabatta
  • 1 garlic clove, cut in half
  • 50g sundried tomatoes, finely chopped
  • 3 tbsp ready-made salad dessing


Making ahead
No one likes a soggy salad, so keep undressed salad and dressing separate in the fridge, then toss together just before eating. Croutons keep their crunch best covered and at room temperature.


  1. Boil eggs for 8 mins, then cool, peel and cut into wedges. Mix ham with salad, cherry tomatoes and mushrooms. Toast ciabatta. When cool, rub with the cut side of garlic, then cut into large croutons. Mix sun-dried tomatoes with dressing. Toss everything together and top with the eggs and seasoning.

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