Rainbow Salad
Serves 2 as a main lunch or 4 as a side salad
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4 eggs, boiled
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1 large carrot, peeled*
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1 medium sized beetroot, peeled
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1-2 small tomatoes
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1 medium sized cucumber
For dressing
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2 tablespoons good quality mayonnaise
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2-3 tablespoons skim milk
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1 teaspoon mustard (less or more to your taste and how strong your mustard is)
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5-6 thin slices of red onion
Step 1 - Firstly boil the eggs in a saucepan of boiling water. I'm sure you all know how to boil eggs but if you want some tips, use older eggs (the shell will come off easier) and place the eggs in cold water and bring to a boil with an unlit matchstick as this will prevent the whites from going everywhere if there is a crack in the shell. Boil for 5 minutes and then cool and peel.
Step 2 - Using a microplane or box grater or just anyone else but you (I hate grating, can you tell?), grate the carrot and then the beetroot and arrange on plates in rows. Dice the tomatoes and add these to the plate and then slice cucumber into small batons. Add this to the plate too and then chop the eggs.
Step 3 - Combine all the dressing ingredients into a small bowl or cup and whisk together.
*I don't usually peel carrots and usually just wash them but find that they turn brown quickly and this salad is a lot about presentation.