100 g Prosciutto

4 cup Cherry Tomatoes

2 tbsp Extra Virgin Olive Oil

2 Eggs

2 Cos Lettuces

(Bulb removed)

2 cup Croutons

2 Lemons

2 tbsp Dijon Mustard

6 tbsp Natural Yoghurt

2 Garlic Cloves

(Diced)

For the salad:

1. Grill the proscuitto until crisp and allow to cool.
2. Place the tomatos and garlic (in it
3. Remove garlic after 8 minutes and allow to cool.
4. After 20 minutes remove tomatoes if they are slightly blackened and soft.
5. Soft boil the eggs and leave to cool slightly.
6. Arrange lettuce on a plate with quartered soft boiled eggs, croutons sprinkled with broken prosicutto pieces.

Sprinkle with the dressing.

For the dressing:

1. Blend lemon juice,yoghurt and mustard until forms a consistancy similar to thin cream or for quicker results place in a jar and shake until smooth.
2. Add salt and pepper to taste
3. Just before serving add the roasted chopped garlic (see roasted tomato Step 2.)