Greek salad with sardines

Method

1. Soft-boil the eggs. Bring a small pot of water to a boil, lower the eggs in gently, and boil 7 minutes. Cool them under cold water and peel.
2. Chop the cucumber and tomatoes, slice the avocado, and cube the feta.
3. Combine in two bowls with the olives. Halve the eggs and lay them on top.
4. Dress with olive oil, a squeeze of lemon, and salt.
5. Top Christoph’s bowl with the sardines.
6. For Steffi, pan-fry the halloumi slices 1 to 2 minutes each side until golden and add those instead. Or skip the pan altogether and add an extra egg and more feta.

Notes

• Steffi tip. Seven minutes gives a just-set yolk. Set a timer. Nothing else here needs cooking.
• The split is the recipe, not a footnote. One salad base, two tops. Sardines on one bowl, halloumi or an extra egg and feta on the other. Nobody has to eat a fish they do not want.
• The halloumi is the only version that needs a pan. If you are having the extra egg instead, boil it with the others and the whole dish stays a chopping job.
• No onion, on purpose. A standard Greek salad is built on raw red onion, and this house does not do onions. The olives and feta carry the salt and the sharpness on their own.
• This is Thursday in the keto week, and it lands after Wednesday’s curry has already covered Thursday midday. That is why it is allowed to be this small.