INGREDIENTS

 4 SERVINGS, 273 KCAL EACH

• 4 eggs
• 1/3 head of iceberg lettuce
• a bunch of radish
• 50 g sunflower sprouts (1 packet)
• 50 g of almond flakes

DILL SAUCE

• 200 g of 12 or 18% thick cream from a cup or Greek yogurt
• 1 tablespoon of mayonnaise
• 4 tablespoons of chopped dill

PREPARATION

• Hard-boil the eggs. Cut into quarters. Wash, dry, chop the lettuce, put it in a wide salad bowl or a large plate. Arrange the thinly sliced ​​radishes and sprinkle with sunflower sprouts.
• Combine the sauce ingredients and pour over the salad. Sprinkle with almond flakes, lightly browned in a dry frying pan. Season with salt just before serving.

TIPS

In the more "light" version, you can use natural yoghurt for the sauce and reduce the amount of mayonnaise.