Egg and Chunky Tzatziki Bowl (LC)

Ingredients

• 2 eggs
• ½ cucumber, chopped
• 2 tbsp full-fat Greek yoghurt
• 1 tbsp fresh dill, chopped (or ½ tsp dried)
• 1 tbsp fresh parsley, chopped (or ½ tsp dried)
• ¼ tsp garlic powder
• Juice of ½ lemon
• Black pepper, to taste
• 5–6 cherry tomatoes, halved
• A handful of mixed salad leaves
• ¼ large or ½ small avocado, sliced
• 15g feta, crumbled

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Instructions

1. Place the eggs in a saucepan, cover with water, and bring to a gentle boil. Cook for 8 minutes for slightly firm yolks (or to your liking). Drain, cool under cold water, and peel.

2. In a small bowl, combine the Greek yoghurt, dill, parsley, garlic powder, lemon juice, half the cucumber and black pepper. Mix well, taste test and adjust the seasoning, herbs and lemon juice if necessary.

3. Slice the eggs in half and arrange them in a bowl. Add the cherry tomatoes, remaining chopped cucumber, mixed leaves and avocado.

4. Add the tzatziki, sprinkle over the feta and enjoy.

Note - You could also use 2 tbsp of shop-bought Tzatziki if you wish.

Lunch

Serves: 1