This recipe was contributed by Sandra Butler, an executive chef in the UK who is focused on catering to special diets and food allergies.

4 Medium Eggs
8 Small potatoes / new potatoes
1 Lettuce / salad bag
1/2 Cucumber
10 Radishes
2 Carrots
6 Cherry tomatoes

1 - Boil the potatoes (new potatoes are best for this salad) until cooked. Leave to cool.
2 - Hard boil the eggs to your preference.
3 - Shred the lettuce and slice the cucumber into chunks.
5 - Grate the carrots and radish.
6 - Half the cooled potatoes and quarter the cool hardboiled eggs.
7 - Carefully mix everything together with a splash of extra virgin olive oil.

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