Serves 2. Preparation 10 mins, cooking time approx 7 mins


100g washed mixed baby salad leaves (we used rocket, spinach, water cress and pea shoots)
100g tomberries (washed)
2 hard-boiled eggs per person (cooled and quartered)
optional – 4 anchovy fillets (roughly chopped)

For the dressing

30ml Bim’s Kitchen African Lemon, Garlic & Pepper Sauce
20ml cold pressed rapeseed oil
10ml water
a pinch of salt


Mix all the dressing ingredients thoroughly together and leave to sit for at least a couple of minutes. Layer your salad leaves on a plate, add the eggs, scatter the tomberries and, if using, the chopped anchovy fillets. Drizzle the dressing over your dish. Enjoy with some buttered crusty bread or baguette.