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Vegetarian Caesar salad

1.5 serves of vegetables in each serve
Vegetarian Caesar salad in a white bowl on a cloth napkin with a silver spoon and fork on the side.

Preparation time: 30 minutes

Cooking time: 25 minutes

Serves: 4

1.5 serves of vegetables per serve

Diet and Allergies:



2 slices wholemeal bread
Olive oil spray
½ Lebanese cucumber, sliced
4 eggs, soft boiled, peeled & halved
2 baby cos lettuce, leaves only
12 cherry tomatoes, halved
2 tbsp Parmesan cheese, shaved
1 cup our Healthy Caesar dressing (see recipe)

Healthy Caesar dressing

1 clove garlic, crushed
2 tbsp Parmesan cheese, grated
¼ cup egg mayonnaise
¾ cup Greek or natural yoghurt
2 tsp lemon juice
1 tsp Dijon mustard
Cracked black pepper


Pre-heat the oven to 190oC and line a baking tray with baking paper.

Cut the slices of bread into 2.5cm cubes and place on the baking tray. Spray with olive oil spray and bake for around 20-25 minutes, tossing halfway through, until the croutons are crispy.

To assemble, fill four dinner bowls with cos leaves. Top with the halved cherry tomatoes, croutons, cucumber, and a few shavings of parmesan. Finish with the boiled eggs and Healthy Caesar dressing, and serve immediately.

Healthy Caesar dressing

Add the garlic and Parmesan  to a mini food processor. Blitz until finely chopped. Add the mayonnaise, yoghurt, Dijon mustard, lemon juice and black pepper to taste, and blitz again until well combined.

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