Teatime Salad Plate

Perfect Teatime Treat, Light and Delicious!


  • 4 large eggs
  • 8 thick-cut slices of baked ham
  • 4 tablesp. Coleslaw
  • 8 slices of fresh beetroot, cooked
  • 1 butterhead lettuce, leaves separated, washed and dried
  • 4 ripe tomatoes, sliced
  • 2 scallions, chopped


Bring a pan of water to a boil and gently lower in the eggs using a slotted spoon. Cook for eight minutes, then remove and transfer to a boil of iced water for five minutes. Gently peel the eggs and cut in half.

On each of four plates, arrange one hardboiled egg, two slices of ham, a spoonful of coleslaw and beetroot slices. Add a pile of lettuce leaves and top these with sliced tomatoes and chopped scallions.

Season the tomatoes and eggs with a little salt and black pepper. Serve with brown bread, butter, mayonnaise and a pot of tea on the table.

To serve

  • Brown bread
  • Butter
  • Mayonnaise
  • Plenty of tea