Name: Beetroot egg salad tartine
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 medium eggs -; 1 large cooked beetroot , finely chopped -; 1 tbsp fat-free Greek yogurt -; 1 tbsp mayonnaise -; 2 spring onions , sliced -; 3 cornichons , finely chopped -; 1 tbsp chopped dill , plus extra to serve -; 2 slices wholemeal bread -; ½ tbsp mixed seeds -; spinach and rocket salad, to serve (optional) -

Ingredients for - Beetroot egg salad tartine

1. 2 medium eggs

2. 1 large cooked beetroot , finely chopped

3. 1 tbsp fat-free Greek yogurt

4. 1 tbsp mayonnaise

5. 2 spring onions , sliced

6. 3 cornichons , finely chopped

7. 1 tbsp chopped dill , plus extra to serve

8. 2 slices wholemeal bread

9. ½ tbsp mixed seeds

10. spinach and rocket salad, to serve (optional)

How to cook deliciously - Beetroot egg salad tartine

1 . Stage

Bring a large pan of water to the boil, add the eggs and gently simmer for 8 mins. Remove from the pan with a slotted spoon and transfer to a bowl of cold water to cool down.

2 . Stage

Peel the eggs and finely chop. Put in a mixing bowl with the beetroot, yogurt and mayo. Stir together with a fork until well combined. Fold through the spring onions, cornichons and dill, and season.

3 . Stage

Toast the bread, top with the beetroot and egg salad and finish with the seeds and extra dill. Serve with salad, if you like.