• 2 large eggs Egg, whole, boiled
• 40g spinach Spinach, raw
• 60g cucumber Cucumber
• 60g red cabbage Red Cabbage, raw
• 100g quinoa Quinoa, cooked
• 8g olive oil Olive Oil
• 15g lemon juice Lemon Juice

1. 1

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

2. 2

   Whisk together the lemon & olive oil dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, cucumber and red cabbage with half the dressing.

4. 4

   Top with the soft-boiled egg and quinoa, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.