My take on an American classic: Cobb salad

My take on an American classic: Cobb salad!

Filled to the brim with crispy bacon, grilled chicken and topped with a jammy egg - I’m always crossing my fingers a cobb salad is on the menu. I make my own Cobb salad at home using @purelyorganiceggs 👏🏼 Purely Organic only collects eggs from a small group of ten family run farms that set high standards for their flocks. It’s a great way to support family farms when right now it’s hard to tell where a lot of our food is coming from.

Ingredients: (serves 3-4)
4-6 @purelyorganiceggs egg (soft to medium boiled)
2 chicken breasts, grilled with salt + pepper & shredded
8 slices unsmoked bacon, grilled until crispy
2 beef tomatoes, sliced
½ cucumber, halved & sliced
2 avocado, sliced
1 tin chickpeas
1 small handful of chives, chopped
2 romaine lettuce, chopped
+ olive oil, salt + pepper, garlic granules, onion granules and paprika

Dressing: 1 tbsp dijon mustard, 1 tsp tahini, 1 tbsp white wine vinegar, 5 tbsp olive oil (whisk until emulsified)

Preheat your oven to 200c fan and drain and dry your chickpeas as much as possible. Sprinkle with garlic, onion and paprika and drizzle in olive oil. Pop in the oven for about 30-40 minutes until crispy. Cook your eggs perfectly jammy by bringing a pot of water to boil on the stove, then add in your eggs and cook for 7 minutes. After the eggs are ready, pop into an ice bath for 5 mins and then peel. Assemble your salad with your lettuce, chicken, bacon, tomatoes, cucumber, avocado, chives and crispy chickpeas. Season with a little salt and pepper, drizzle your dressing and enjoy!

Small sustainable swaps in your food shop can make a big difference to you, your health and the environment. Try swapping for organic (eggs, milk, etc) and think about the positive impact you’re making on our environment.

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